Best Mimis Cafe Bread Pudding With Whiskey Sauce Recipes

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BREAD PUDDING WITH WARM WHISKEY SAUCE



Bread Pudding With Warm Whiskey Sauce image

Make and share this Bread Pudding With Warm Whiskey Sauce recipe from Food.com.

Provided by Galley Wench

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup raisins
1/2 loaf French bread, cut into 1 inch cubes
1 quart half-and-half
4 eggs, beaten
1/4 cup sugar
2 teaspoons vanilla
1 pinch nutmeg
1/2 cup butter, melted
4 eggs, beaten
1/4 cup whiskey
1 cup butter
2 cups sugar

Steps:

  • Preheat oven to 325 degrees.
  • Soak raisins in warm water for 30 minutes, then drain.
  • Lighly grease a 9-inch-glass casserole and fill with French bread cubes(use enough bread to come all the way to the top of the pan).
  • Sprinkle raisins on top.
  • In large bowl, whisk together the half-and-half, beaten eggs, sugar, vanilla, nutmeg and melted butter.
  • Pour over the bread and raisins and lighly fold in using a spatula.
  • Allow the bread to soak for 30 minutes. The pan will be very full. If you have too much batter, discard the excess. If there is not enough to fill the pan add additional half-and-half or milk.
  • Bake for about 45 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.
  • To make the whiskey sauce:
  • In a small bowl beat eggs together with whiskey. Set aside.
  • Melt butter in a large saucepan over low heat.
  • Add the sugar and stir well.
  • Remove from the heat, let cool slightly. Quickly whisk in the beaten eggs and whiskey.
  • Place the sauce back on the stove over low heat and whisk constantly until the sauce has slightly thickened, about 6 to 8 minutes.
  • NOTE: If over cooked the sauce will curdle.
  • Keep warm until serving.

MIMI'S CAFE WHISKEY SAUCE



Mimi's Cafe Whiskey Sauce image

Make and share this Mimi's Cafe Whiskey Sauce recipe from Food.com.

Provided by Natures Cuisine

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

1/2 lb butter
2 cups sugar
1/4 cup whiskey
4 eggs, beaten in a small bowl with the whiskey

Steps:

  • Melt butter in a small saucepan over low heat.
  • Add sugar and stir will.
  • Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey.
  • Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving.
  • If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream.

Nutrition Facts : Calories 601.4, Fat 34, SaturatedFat 20.5, Cholesterol 222.3, Sodium 264.6, Carbohydrate 66.9, Sugar 66.9, Protein 4.5

MIMI'S CAFE BREAD PUDDING



Mimi's Cafe Bread Pudding image

Make and share this Mimi's Cafe Bread Pudding recipe from Food.com.

Provided by Natures Cuisine

Categories     Dessert

Time 2h

Yield 6 serving(s)

Number Of Ingredients 8

1 loaf French bread, cut into 1-inch cubes
1/4 cup sugar
1/2 cup raisins (soak 1/2 hour in warm water and drain)
2 teaspoons vanilla
1 pinch nutmeg
1 quart half-and-half cream
1/4 lb butter, melted
4 eggs, beaten

Steps:

  • Fill a 9 x 9 x 2 1/2" baking pan with the bread cubes and sprinkle the raisins on top.
  • (Use enough bread to come to the top of the pan. You might not use the whole loaf).
  • Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.
  • Bake in a 325° oven for about 40 minutes until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later.

Nutrition Facts : Calories 958.8, Fat 40.2, SaturatedFat 23.2, Cholesterol 224.4, Sodium 1125.6, Carbohydrate 121.6, Fiber 4.5, Sugar 20.4, Protein 29.6

BREAD PUDDING & WHISKEY SAUCE - MIMI'S CAFE RECIPE - (4.1/5)



Bread Pudding & Whiskey Sauce - Mimi's Cafe Recipe - (4.1/5) image

Provided by MJH

Number Of Ingredients 16

Bread Pudding:
1 loaf French bread (cut into 1" cubes)
1/2 cup Raisins (soak 1/2 hour in
warm water and drain)
1 pinch Nutmeg
1/4 lb. Butter (melted)
1/4 cup Sugar
2 tsp. Vanilla
1 qt. Half & Half
4 Eggs (beaten)
Whiskey Sauce:
1/2 lb. Butter
2 cups Sugar
1/4 cup Whiskey
4 eggs (beaten in a small bowl with
the whiskey)

Steps:

  • Bread Pudding Fill a 9"x 9"x 2-½" baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. You might not use the whole loaf). Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak ½ hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan. Bake in a 325° oven for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later. Whiskey Sauce: Melt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey. Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream. NOTE: This sauce contains egg yolks, which can carry salmonella bacteria if not fully cooked. As with other foods like beef tartar, Caesar salad, or eggs cooked "sunny side up," caution is advised when eating raw or lightly cooked eggs

BRENNAN'S BREAD PUDDING WITH WHISKEY SAUCE



Brennan's Bread Pudding With Whiskey Sauce image

This is another recipe from Kitchen to Kitchen a feature in The Houston Chronicle--they recommend trying croissant, brioche or challah for the bread--it is described as "tasty with a wonderful sauce". Hope you enjoy.

Provided by Peggy Lynn

Categories     Breads

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 16

10 slices stale bread, torn into pieces (cubes)
4 cups milk, scalded
4 eggs, slightly beaten
1 cup sugar
1 cup canned evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons butter, melted
1/2 cup raisins
1 1/2 cups milk
1 cup sugar
3 egg yolks, slightly beaten
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 tablespoons whiskey

Steps:

  • For The Bread Pudding:.
  • Preheat oven to 350°F.
  • Grease a 2-quart baking dish.
  • Scatter the bread in the baking dish.
  • Pour the scalded milk over the bread; set aside.
  • Mix the eggs with the sugar.
  • Stir in the remaining ingredients and pour the egg-and-sugar mixture over the bread-and-milk mixture.
  • Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.
  • Set the baking dish inside a slightly larger pan.
  • Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
  • Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.
  • For the Whiskey sauce:.
  • In a medium-size saucepan, heat the milk and the sugar until they almost come to a boil.
  • Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while.
  • Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
  • Blend the cornstarch with 1/4 cup cold water.
  • Add to the saucepan.
  • Bring the custard to a boil, whisking constantly for several minutes until it thickens.
  • Remove from the heat.
  • Stir in vanilla extract and whiskey.
  • Strain through a fine-mesh sieve.
  • Pour over bread pudding as desired.
  • *Cook time does not reflect the refrigeration time*.

Nutrition Facts : Calories 580.8, Fat 19.4, SaturatedFat 10.5, Cholesterol 224.4, Sodium 408.3, Carbohydrate 85.7, Fiber 1.3, Sugar 57.1, Protein 14.4

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Style Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
  • Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
  • Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
  • Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
  • In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.

Provided by CHERRY195

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
  • In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
  • Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
  • Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g

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