NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE image

Yield 10-12 people

Number Of Ingredients 19

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12-14 cups 1 inch cubes of day old bread French or Italian
1 tbsp unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups light brown sugar
4 1/2 tsp vanilla
1 1/2 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 cup raisins
Whiskey Sauce
2 cups heavy cream
1/2 cup whole milk
1/2 cup white sugar
2 tbsp cornstarch
2/3 cup bourbon or other whiskey
pinch salt
2 tbsp unsalted butter

Steps:

Heat oven to 350 degrees F Place the bread in a large bowl. Grease a 9x13 inch casserole dish with the remaining tablespoon of butter and set aside. Combine the heavy cream, 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 set at room temperature for 30 minutes. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50-60 minutes. Serve warm with Whiskey sauce. Whiskey Sauce prep. In a 1 quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of bourbon in a small 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 remainder of the bourbon. Serve warm.