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New Orleans Bread Pudding With Whiskey Sauce
This will serve a whole bunch of folks! Think of us and the ‘City that Care Forgot' while you enjoy eating it.
Note: New Orleans French bread is very light. If another type bread is used that is too dense, texture will not be light and airy.
2 cups sugar
5 cups of stale french bread, crumbled (bread must be stale to crumble. (Don't worry. You won't have to wait long. French Bread becomes stale 1 or 2 days after it's baked. Save any extra to make French Toast. It'll be the best you ever had!)
1 cup raisins
4 cups milk
4 Granny Smith apples peeled, cored, then cubed
4 large eggs, beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
pinch of nutmeg
1 stick of butter
WHISKEY SAUCE: While the bread pudding is baking, you can prepare the whiskey sauce (and make another N'Awlins favorite, a Mint Julep, while you wait).
1/2 tablespoon corn starch
2 tablespoons water
2 tablespoons vanilla extract
1 cup sugar
1/4 cup Bourbon or Rum
1 stick of softened butter
Preheat oven to 350 degrees F. Grease large, clear Pyrex dish (you can also use a 9X12" baking dish. If you do, reduce baking time).
Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the egg until smooth, then work in the milk. Add the vanilla, then the bread. Allow bread to soak up liquid.
Fold in apples and raisins, then put all in the greased pan. Cut butter into pats, then distribute evenly over top of mixture.
Bake for 45 minutes to one hour, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry.
WHISKEY SAUCE: To make the whiskey sauce, cream butter and sugar. Put in double boiler over medium heat. Whisk corn starch and water together, and add to mixture while whisking. Bring to a boil. Whisk and let simmer for a few seconds (WATCHPOINT: don't let it burn the mixture on the bottom). Blend in egg.
Remove from stovetop. Add Bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good whiskey flavor. (We've had alerts from tipsy cooks --Don't taste TOO much.)
Now, dribble it over the bread pudding, and it's ready.
Yield: 10-15 servings
Prep Time: 20 minutes
Cook Time: 45 mins. - 1 hour
Other recipes by 1870 Banana Courtyard French Quarter/New Orleans B&B:
New Orleans Barbeque Shrimp
Creole Mirliton Ratatouille
Cajun Crawfish Pie