creole bread pudding with whiskey sauce

Name: Creole Bread Pudding with Whiskey Sauce
Prep time: 30 min
Cook time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 3 cup(s) brown sugar, packed; 2 teaspoon(s) cinnamon; 1/2 teaspoon(s) freshly grated nutmeg; 5 - eggs,lightly beaten; 4 cup(s) milk; 2 cup(s) whipping cream; 5 teaspoon(s) vanilla extract; 14 slice(s) bread, 1" thick (french bread works well); 1 cup(s) raisins; 1 1/2 cup(s) pecan pieces; ## WHISKEY SAUCE; 2 cup(s) whipping cream; 9 tablespoon(s) granulated sugar; 1 1/2 tablespoon(s) cornstarch; 2 tablespoon(s) cold water; 2 - egg yolks; 1/4 cup(s) whiskey

6 Pinches

Daily Inspiration S

Deep In The Heart of, TX

Updated on Jun 17, 2018

If you like whiskey, you'll love this bread pudding. If not, you can still serve it with a vanilla custard sauce and it will be delicious.

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prep time 30 Min

cook time 1 Hr 45 Min

method Bake

yield 8-12 serving(s)

Ingredients

3 cups brown sugar, packed
2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
5 - eggs,lightly beaten
4 cups milk
2 cups whipping cream
5 teaspoons vanilla extract
14 slices bread, 1" thick (french bread works well)
1 cup raisins
1 1/2 cups pecan pieces
WHISKEY SAUCE
2 cups whipping cream
9 tablespoons granulated sugar
1 1/2 tablespoons cornstarch
2 tablespoons cold water
2 - egg yolks
1/4 cup whiskey

How To Make creole bread pudding with whiskey sauce

Step 1

Preheat oven to 300 degrees. In a large bowl, thoroughly combine sugar, cinnamon and nutmeg. Slowly whisk in the eggs one at a time along with the milk, cream, and vanilla.

Step 2

Tear the bread pieces into bite-sized pieces and add them to a buttered 9 x 13 baking dish. Pour the custard mixture over the top of the bread, pressing down and allow the bread to soak for 1 hour.
Step 3

Then add the raisins and pecan pieces. Baked uncovered 1 1/2 hours Meanwhile prepare the whiskey sauce and keep warm for serving.
Step 4

To prepare the whiskey sauce - Heat the cream and sugar in a heavy bottomed medium-size saucepan over medium-high heat until the mixture begins to boil. Mix cornstarch and cold water in a small bowl until smooth and slowly whisk it in to the simmering cream. Simmer 2-3 minutes. Place the egg yolks into a stainless steel bowl and whisk. Temper the yolks by slowly add 1 cup hot mixture into them. Return the yolk mixture to the hot cream mixture whisking slowly . After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh sieve. Add the whiskey, adjusting to taste and keep warm until ready to serve bread pudding.
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