New Orleans Bread Pudding

A few weeks ago I found this recipe while visiting another blog. Unfortunately I could not remember which blog it was to give credit for this wonderful recipe. If you are reading this please let me know if you recognize the recipe.

I have never made a bread pudding before, not sure why except that my husband, Mr Picky Eater has always told me he did not like bread puddings. After giving this more thought I realized I shouldn't not make the recipes that I am really interested in just because he won't even try them. My new found thoughts are, Go hungry. We'll see how long that lasts. However, much to my surprise he did in fact try this and LOVED it. Whats not to like, the sauce is realllllllllly boozy.

New Orleans Bread Pudding

Bourbon Sauce:

1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
1 cup Kentucky bourbon whiskey

Bread Pudding:

1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 quart milk
3 eggs, lightly beaten
2 cups sugar
 2 tablespoons vanilla
1 cup dried cherries (soaked overnight in 1/4 cup bourbon)
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 tablespoons unsalted butter, melted

Bourbon Sauce

In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens (Do not allow to simmer, or it may curdle). Remove from heat and whisk in bourbon to taste. Whisk again before serving. The sauce should be soft, creamy and smooth.

Bread Pudding

Preheat oven to 350* F.

Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a sepaarte bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the dried cherries into the mixture.

Pour butter into the bottom of a 9X13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mixture and bake at 350* for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual remekins.

Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.

Yield: Makes 8-10 servings

This was so easy to put together and it was delicious.

Ready to pop into the oven. I chose to not add the raisins but had planned to instead use dried cherries which I like so much more. I must have gotten distracted because I failed to even add in the cherries. It didn't matter, it was still delicious.

I found that I did have to cook it for a longer time but that probably varies from one oven to the other. I did want a golden-brown top.

 

 



 

The Bourbon Sauce was a little stout and the bourbon should be added a little at a time and tasted to get your own particular preference. I used the 1 cup called for in the recipe since I like a really boozy sauce. It is a thin enough sauce that it poured easily from a pretty pitcher.

This was such a delicious dessert and I found myself wondering why I had never made a Bread Pudding before. Mr Picky Eater also loved it and I was able to remind him that he should try something before passing judgement. I do love it when that opportunity presents itself.

Yum, just looking at the photos made me want to make another.

If you try this dessert you will enjoy it and it did live up to it's name, New Orleans Bread Pudding.

Another of my camellia's that is now blooming and I wanted to share it. I planted this tree only last year and the name of it, Frank Howser. It puts on a large bloom that is a raspberry red/hot pink in color and the edge of the bloom is slightly ruffled. It is an amazingly gorgeous bloom. I never tire of bringing in to my home these blooms to brighten a room.

Try this recipe I have shared, you will be glad you did. Thank you for visiting my blog and I do enjoy each and every comment left.

I am linking this post to Foodie Friday at Rattlebridge Farm.