New Orleans Bread Pudding
After a savory and spicy Creole or Cajun dinner, something sweet will hit the spot. Like so many other things from New Orleans, this is over the top sweet and rich. This is from Emeril Lagasse, so you know it’s going to be good and it’s going to be right.
New Orleans Style Bread Pudding
Ingredients
- Butter for greasing
- 4 Large Eggs
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla extract
- 1/4 cup butter, melted
- 3 cups half & half
- 1 loaf French Bread cut into 1 inch cubes
- 1/2 cup raisins
Bourbon Sauce
- 1 cup heavy cream
- 1 cup Half & Half
- 2 tsp vanilla extract
- 6 Tbsp sugar
- 2 Tbsp corn starch
- 1/4 cup Bourbon
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
Instructions
- Grease a 8-12 cup baking dish with some butter.
- Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and melted butter together in a large mixing bowl until very smooth.
- Add the half-and-half and mix well.
- Add the bread and raisins and let the mixture sit for 2 hours, stirring occasionally.
- Preheat your oven to 350 degrees F.
- Pour the mixture into the prepared pan.
- Bake until the pudding is set in the center, about 1 hour. Let cool for at least 10 minutes before serving.
Bourbon Sauce:
- Dissolve the cornstarch in the bourbon.
- Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes.
- When bubbles form around the edges of the cream, whisk in the bourbon mixture.
- As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slightly thickened. Place over low heat and simmer for 1 minute.
- Drizzle the Sauce over each serving.