Nancy R Recipe

Bon Ton Bread Pudding with Whiskey Sauce

By Nancy R Robeyone


Rating:
Comments:

I do not normally eat dessert but when in New Orleans and at Bon Ton Cafe it is a "Must Try"

These are original recipes of Alzina Pierce of Bon Ton Restaurant, 401 Magazine Street, New Orleans

Ingredients

i
loaf french bread
1 qt
milk
3
eggs
2 c
sugar
2 Tbsp
good vanilla extract, you may even want to slice and scrape a fresh vanilla bean
3 Tbsp
butter, melted
1 c
raisins
pinch of salt
WHISKEY SAUCE
1 stick
butter, melted
1 c
sugar
1
egg
add whiskey to taste...1/4 cup
could garnish with your choice of toasted nuts

Directions Step-By-Step

1
Pre-heat oven to 375

Melt the butter and set to the side. Soak bread in milk: crush with hands until well mixed. Then add eggs, sugar, vanilla, and raisins, and stir well. Pour butter in the bottom of a thick pan 9x13 should do.

Bake until very firm. Keep checking with a knif after 45 minutes. Let cool, then cube the pudding for individual servings. when ready to serve add sauce and heat under the broiler until slightly borwned. Serve with whiskey sauce, a lot of it! HA!
2
Whiskey Sauce:

cream the sugar and egg until well mixed, add melted butter and continue to melt sugar. Add Whiskey to taste

About this Recipe

Course/Dish: Puddings
Other Tag: Quick & Easy

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48 Comments

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Susan Mowery SusanMowery
Aug 4, 2013
This is a recipe I got out of a Bossier City Police cookbook back in the late 70's. It is always a hit and my mom's favorite as she asks for it for her birthday each year
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Stephanie Dodd skeen
Mar 25, 2013
Must try this for sure! Thanks, Robie!!
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Dee Irvine Qtie
Apr 1, 2012
Thanks Pennie :)
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Pennie Smith Penbob
Apr 1, 2012
Actually, I melt the butter in a sauce pan, remove from heat and add sugar and egg and cream together the back on low heat to make sure the sugar is melted; add the whiskey and pour the sauce over hot bread pudding when serving. Yummy! ( I do add a little whiskey to the bread pudding itself also.) LOL
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Pennie Smith Penbob
Apr 1, 2012
I suppose any whiskey will do, but, hey, why not use the best--Makers Mark. The alcohol will evaporate in the baking process but the flavor lingers on and on. DELICIOUS!