CREOLE BREAD PUDDING WITH WHISKEY SAUCE

Creole Bread Pudding with Whiskey Sauce image

Provided by Daily Inspiration S

Time 2h15m

Number Of Ingredients 17

3 c brown sugar, packed
2 tsp cinnamon
1/2 tsp freshly grated nutmeg
5 eggs,lightly beaten
4 c milk
2 c whipping cream
5 tsp vanilla extract
14 slice bread, 1" thick (french bread works well)
1 c raisins
1 1/2 c pecan pieces
WHISKEY SAUCE
2 c whipping cream
9 Tbsp granulated sugar
1 1/2 Tbsp cornstarch
2 Tbsp cold water
2 egg yolks
1/4 c whiskey

Steps:

1. Preheat oven to 300 degrees. In a large bowl, thoroughly combine sugar, cinnamon and nutmeg. Slowly whisk in the eggs one at a time along with the milk, cream, and vanilla.
2. Tear the bread pieces into bite-sized pieces and add them to a buttered 9 x 13 baking dish. Pour the custard mixture over the top of the bread, pressing down and allow the bread to soak for 1 hour.
3. Then add the raisins and pecan pieces. Baked uncovered 1 1/2 hours Meanwhile prepare the whiskey sauce and keep warm for serving.
4. To prepare the whiskey sauce - Heat the cream and sugar in a heavy bottomed medium-size saucepan over medium-high heat until the mixture begins to boil. Mix cornstarch and cold water in a small bowl until smooth and slowly whisk it in to the simmering cream. Simmer 2-3 minutes. Place the egg yolks into a stainless steel bowl and whisk. Temper the yolks by slowly add 1 cup hot mixture into them. Return the yolk mixture to the hot cream mixture whisking slowly . After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh sieve. Add the whiskey, adjusting to taste and keep warm until ready to serve bread pudding.