New Orleans-Style Bread Pudding w/Whiskey Cream Sauce
Ingredients
The bread pudding
-
6
cups
day-old white bread, cubed
-
1
tablespoon
unsalted butter
-
1
cup
heavy cream
-
2
cups
whole milk
-
3
large
eggs
-
¾
cup
light or dark brown sugar
-
1
teaspoon
pure vanilla extract
-
½
teaspoon
ground cinnamon
-
¼
teaspoon
freshly grated nutmeg
-
¼
teaspoon
salt
-
¼
cup
raisins
The whiskey cream sauce
-
1
cup
heavy cream
-
¼
cup
whole milk
-
¼
cup
granulated white sugar
-
1
tablespoon
cornstarch
-
⅓
cup
bourbon or whiskey
-
a pinch
salt
For serving
-
to taste
vanilla ice cream
Instructions
- Preheat the oven to 350°F.
- Grease a 9x13-inch casserole dish with butter.
- In a large bowl, combine heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins, and whisk together.
- Pour the cream mixture over the bread cubes and stir to combine.
- Let the mixture sit at room temperature for 30 to 45 minutes.
- Transfer the mixture to the greased casserole dish and bake for 40 to 45 minutes until set.
- For the whiskey sauce, combine cream, milk, and sugar in a saucepan over medium heat.
- Mix cornstarch with ¼ cup of bourbon in a bowl to create a slurry, then add it to the saucepan.
- Bring the mixture to a boil, then reduce to a simmer for 5 minutes, stirring occasionally.
- Remove from heat, add salt, and stir in butter and remaining bourbon.
- Serve the bread pudding warm, drizzled with whiskey cream sauce and a scoop of ice cream.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
36g
Total protein
6g
Sodium
200mg
Cholesterol
100mg
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