New Orleans Bread Pudding With Bourbon Sauce
- Ready In:
- 1hr 55mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
-
BREAD PUDDING
- 1 cup pecans, toasted and chopped (See Note)
- 1⁄2 cup packed light brown sugar
- 4 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 5 large eggs
- 2 cups milk
- 1 cup golden raisin
- 12 slices stale firm-textured white bread, cut into cubes (about 6 cups)
-
PECAN TOPPING
- 1⁄2 cup pecans, toasted and chopped (See Note)
- 1⁄3 cup packed light brown sugar
- 1⁄2 teaspoon cinnamon
-
BOURBON SAUCE
- 4 tablespoons butter
- 1⁄2 cup packed dark brown sugar
- 1 teaspoon cornstarch
- 1⁄4 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons Bourbon
directions
- Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
- MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
- Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
- Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
- Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
- Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
- To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
- NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.
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Reviews
-
Okay, this bread pudding is just AMAZING!! Other than baking it in a 1 1/2 qt. round pyrex casserole and soaking the raisins in a little bourbon to plump them up, I followed the instructions to a T and the result was absolutely delicious! I used 1/2" cubes from leftovers of recipe #180964. At first I thought 1/2 cup of sugar in the custard mix wouldn't be enough, but with the brown sugar topping and the bourbon sauce it was plenty sweet enough. The toasted pecans really added a nice touch. Thanks for posting such a great recipe!
RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>