Creole Bread Pudding

Name: Creole Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8-12 serving(s)
Ingredients: 3 cups brown sugar, packed; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 5 eggs, lightly beaten; 4 cups milk; 2 cups whipping cream; 5 teaspoons vanilla extract; 14 bread, slices 1 inch thick; 1 cup raisins; 1 1/2 cups pecan pieces; 2 cups whipping cream; 9 tablespoons granulated sugar; 1 1/2 tablespoons cornstarch; 2 tablespoons cold water; 2 egg yolks; 1/4 cup whiskey

(6)

Recipe by DailyInspiration

Recipe is from the historic Brennan's Restaurant in Houston, Texas. The Restaurant first opened in 1967 as a sister restaurant to the world famous Commander's Palace in New Orleans. Definitely not low calorie - would be a great special occasion dessert. Note: I am not fond of whiskey in my sauce; therefore, I prefer to leave it out entirely and use vanilla extract instead.

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READY IN: 1hr

SERVES: 8-12

UNITS: US

INGREDIENTS

Nutrition

3

cups brown sugar, packed
2

teaspoons cinnamon
¹⁄₂

teaspoon nutmeg
5

eggs, lightly beaten
4

cups milk
2

cups whipping cream
5

teaspoons vanilla extract
14

bread, slices 1 inch thick
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

DIRECTIONS

Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.

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