Cortlandts Bread Pudding
INGREDIENTS
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Credit: Erik Rank
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SERVES 12
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This recipe was named after Cortlandt Inge, chef and owner of the now-closed 14 South Restaurant in Fairhope, Alabama. Inge's whiskey sauce is what gives this bread pudding its deep, rich color.
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FOR THE WHISKEY SAUCE:
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1⁄2 lb. butter
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1 1⁄3 cups light brown sugar
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1 cup heavy cream
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1⁄4 cup whiskey
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1 cup roasted, unsalted whole cashews
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1⁄2 cup coarsely chopped pecans
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1 tbsp. vanilla extract
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FOR THE PUDDING:
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1 tbsp. butter
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1 1⁄2 cups milk
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5 tbsp. light brown sugar
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2 eggs
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2 tsp. vanilla extract
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1 tsp. ground cinnamon
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Pinch salt
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1 loaf Italian bread, cut into 1"-thick slices
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FOR THE WHIPPED CREAM:
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2 cups chilled heavy cream
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6 tbsp. brown sugar
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4 tsp. whiskey
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1 tsp. vanilla extract
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