Desserts
Ingredients :
Yield : 8 Servings
New Orleans Style Bread Pudding
Mark Chandler
• 1 loaf stale French bread
• 1 cup raisins
• 2 cups milk
• 3 eggs , beaten
Directions :
• 1 ⁄ 2 cup unsalted butter , melted
• 1 teaspoon pure vanilla extract
• 1 ⁄ 4 teaspoon kosher salt
• 1 tablespoon cinnamon
• 1 ⁄ 2 cup light brown sugar
1 . |
Pre-heat the oven to 350 degrees Fahrenheit . |
2 . |
Tear the bread into smaller pieces . |
3 . |
Place in a mixing bowl and cover with the milk , letting it soak for 20 minutes . |
4 . |
Using your hands mash the bread into a consistent texture with no chunks . |
5 . |
Add the eggs , vanilla , cinnamon , sugar , raisins , butter and salt and mix well . |
6 . |
Pour into a buttered 9-inch square baking pan , bake for about 45 minutes , until browned |
on top and set in center . |
7 . |
Pour Whiskey Sauce over bread pudding . |
8 . |
Cut into squares and serve with whipped cream . |
Whiskey Sauce Ingredients :
• 1 ⁄ 4 cup bourbon
• 1 ⁄ 2 cup raisins
• 1 1 ⁄ 2 cups heavy cream
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• 1 / 3 cup sugar
• 1 / 3 cup bourbon
Ingredients for this recipe can be found on Winn-Dixie aisles : 9 , Bakery , Beer / Spirits and Dairy
Whiskey Sauce Directions :
1 . Heat ¼ cup bourbon in a medium saucepan over mediumlow heat until warm .
2 . Pour over raisins in a small bowl ; cover and let stand for at least 1 hour or overnight .
3 . To make whiskey sauce , bring cream to a simmer over medium heat in a small saucepan . Whisk together cornstarch and 2 tablespoons cold water ; slowly whisk into cream . Bring to a boil , whisking constantly . Reduce heat to low and simmer , whisking constantly for approximately 1 minute . 4 . Remove from heat ; stir in sugar and 1 / 3 cup bourbon . Set aside . 5 . Pour over warm bread pudding and serve .
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