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Taken from Emeril Lagasse's show Emeril Live. I've added Chocolate in the place of raisins.
Make and share this Classic New Orleans Bread Pudding With a Bourbon Sauce recipe from Food.com.
- 1 teaspoon unsalted butter
- 4 large eggs
- 1 cup light-brown sugar, firmly packed
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon nutmeg, freshly grated
- 1 teaspoon pure vanilla extract
- 1⁄4 cup Bourbon
- 2 cups half-and-half
- 8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
- 1 cup bittersweet chocolate chips
- 4 cups spiced cream, recipe follows
- 1 sprig fresh mint
- 2 teaspoons confectioners' sugar, Shaker
- Preheat the oven to 350 degrees F.
- Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon 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.
- Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners' sugar.