Creole Bread Pudding With Bourbon Sauce

Submitted by NorthwestGal

"I found this recipe on the MyRecipes.com website. The intro states it originates from New Orleans chef Leah Chase, the queen of Creole cuisine (and from Dooky Chase's Restaurant in New Orleans, Louisiana). It is positively delicious. It's really quite good as a plain bread pudding (without the added sauce). But the Bourbon sauce is really the je ne sais quoi finish that makes this stand out far above all the others I've tried. For those who don't care for alcohol, the Bourbon Sauce is not really "boozey" (it's not detected at all, in fact) but is a creamy sauce with a slight caramel flair to it."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Serves: 10-12

ingredients

• Bread Pudding

• 2 (12 ounce) cans evaporated milk
• 6 large eggs, lightly beaten
• 1 cup water
• 1 (16 ounce) day-old French bread, loaf cubed
• 1 (8 ounce) can crushed pineapple, drained
• 1 large Red Delicious apple, unpeeled and grated
• 1 1⁄2 cups sugar
• 1 cup raisins
• 5 tablespoons vanilla extract
• 1⁄4 cup butter, cut into 1/2-inch cubes and softened

• Bourbon Sauce

• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 1 cup whipping cream
• 1⁄2 cup sugar
• 2 tablespoons Bourbon
• 1 tablespoon vanilla extract
• 1 teaspoon ground nutmeg

directions

1. Preheat oven to 350°F.
2. In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted butter, blending well.
3. Pour into a greased 13- x 9-inch baking dish. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes.
4. For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
5. Spoon Bourbon Sauce over each serving of Creole Bread Pudding.

Reviews

[Retta A.]

Great recipe! Tastes great with a caramelized pecan and rum sauce.

 

[Bayhill]

Wow...this bread pudding is so delicious!! It's sweet and rich, just like a bread pudding should be. I halved the recipe and baked it in an 8"x 8" dish for 45 minutes, although now I wish I'd made a full recipe...it's that yummy. The bourbon sauce definitely puts it over the top! I was a little leery of the 5 Tablespoons vanilla extract because I thought it sounded like a lot, but I went ahead and added it as written and it turned out perfect. Thank you for sharing this fabulous recipe. It is definitely a keeper!! Made for ZWT9 "Bread N'awlins Style" challenge for The Apron String Travelers

 

[evelynathens]

Why did we love this dessert? Homey, indulgent goodness. Another thing I loved was how it used up the 2 cans of evaporated milk I had in my pantry from a previous contest, and a can of crushed pineapple that has just been waiting to be used for a couple of years. Served this to family when they came over, and they all agreed it was delicious. Thanks for a great variation on a favourite.

 

[LucyS-D]

This bread pudding is to-die-for! I think the sauce really elevates the dessert. I also agree that it is more like 16 to 20 servings, depending on how you cut it. I tried to cut into 32 little squares like brownies, but I NEEDED just a little bit more! Made for the ZWT #9 Bread N'awlins' Style Challenge.

 

[twissis]

Made for the Goddesses & the ZWT-9 Bread N'awlins Style Challenge, this bread pudding is a lovely indulgence, but something I would only make to WOW guests. At nearly 1,000 cals per serving (based on a 10-12 serving yield) & altho not my orig intent, my 1st thought as I prepped the pudding was to take your intro to heart, serve it w/o the bourbon cream sauce & save making the bourbon cream sauce for a wow-factor worthy occasion. I halved the recipe & got 8 generous servings vs the 10-12 stated for the whole recipe, so the nutritional data may well be better than stated. We decided to sample this special dessert 3 ways: Plain, lightly dusted w/powd sugar & w/a sml amt of light caramel sauce (primarily for the pics). This is so good & will be made again for guests. I will include the bourbon cream sauce on that occasion & post a new pic. Thx for sharing this yummy recipe w/us. :)