Thursday, March 25, 2010

New Orleans Bread Pudding With A Whiskey Sauce

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I know, all of us got sucked in with the nice weather we got last weekend.  I for one went shopping for t-shirts and flip flops for the lake and started thinking asparagus and spring pea soup.  We spent the weekend starting tomato plants from seeds and I even swept the deck  and put out some cushions so we could sit out and enjoy the weather.  And then...snow on Monday! It happens every year, and every year we get fooled into thinking Spring is in the air.. Wrong. We all know there's usually one more cold spell towards the end of March before we see Spring, the real Spring. If I were you, I would hurry up and make this... I had forgotten all about it!

Servings: 8

For the Bread Pudding:


1 cup sugar

1 stk butter, softened

5  eggs, beaten

1 pint heavy whipping cream

1/2 tsp cinnamon

1/4 tsp nutmeg

2 tbl vanilla extract

1/4 cup raisins

12 slc French bread, 1 inch thick

Directions :

Preheat oven to 350 degrees.

Cream together sugar and butter in a large bowl.

Add eggs, cream, cinnamon, nutmeg, vanilla and raisins.

Mix well. Pour into a glass 9 x 13 inch baking dish.

Arrange bread slices flat in the egg mixture.

Let stand 5 minutes.

Turn bread over. Let stand 10 minutes more.

Set pan in larger pan.

Fill larger, outside pan with water to within 1 inch from the top.

Cover with aluminum foil.

Bake for 45 to 50 minutes, uncovering the last 10 minutes.

Top with Whiskey Sauce (recipe follows).

Serve hot.

Whiskey Sauce Recipe


1 1/2 Cups Heavy Cream

2 tsp Cornstarch

2 Tbsp Water

a few drop of Vanilla extract

1/3 Cup Bourbon

1/3 Cup Sugar


Mix together the water and cornstarch. Bring the cream to a boil in a small saucepan. While boiling slowly whisk in the cornstarch slurry, when the sauce is thickened remove from the heat and add the vanilla, bourbon and sugar. Set aside to cool to room temperature.

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