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Recipe

Louise's New Orleans Style Bread Pudding

Louise's New Orleans Style Bread Pudding

Recipes Index | Breads, Muffins and Scones, Desserts and Snacks

This is a delightfully moist and sweet treat, served well warm or chilled. Garnish with our special bourbon sauce, yogurt, fresh sliced fruit, or even applesauce for a multidimensional flavor that's sure to appeal to every palate. I garnished this one with a sprig of fresh mint leaf and some raspberries.

Greatroom2

Arlington's River Rock Inn

Arlington, Washington

Ingredients

  • Bourbon Sauce: Optional
  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 egg
  • 1 cup Kentucky bourbon whiskey
  • Bread Pudding:
  • 6-7 cups of whole wheat day-old bread and/or whole wheat English muffins, cut into 1-inch squares
  • 1 qt. milk
  • 4 eggs, lightly beaten
  • 2 cups sugar
  • 2 T. vanilla
  • 1 cup raisins or Craisins (dried cranberries) for extra kick, soak
  • them in 1/4 cup orange juice, cranberry juice, or bourbon overnight.
  • 1/2 tsp. allspice
  • 1/2 to 3/4 tsp. cinnamon
  • 3 T. unsalted butter, melted

Directions

  1. Preheat oven to 350 degrees Bake for 45-55 minutes until set.

  2. Bourbon Sauce:

  3. 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.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.

  4. Bread Pudding:

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

  6. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter.

  7. Pour in the bread mix, set on cookie sheet (it sometimes bubbles over and can make a mess in your oven).

  8. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

Categories
Breads, Muffins and Scones, Desserts and Snacks
Published
April 8, 2010
Author

Dietary Facts