Bread Pudding
About Bread Pudding Recipe:Bread pudding is an old dish that has been prepared since Medieval times in Europe and the Middle East. However, it is extremely beloved and defining in the cuisine of New Orleans. It can be consumed either hot as a pudding or cold as a cake. In the past, there was a practice of hollowing out a loaf which then acted as a container for a sweet dish.
Ingredients Of Bread Pudding
12-14 cups day-old French or Italian white bread, cut into 1-inch cubes
1 tbsp unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 ¾ cups + 2 tbsp light brown sugar
4 ½ tsp pure vanilla extract
1 ½ tsp ground cinnamon1 1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/4 tsp salt
1/2 cup raisins
GARNISH
confectioners’ sugar
WHISKEY SAUCE
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tbsp cornstarch
3/4 cup bourbon or another whiskey (divided: 1/4 cup + 1/2 cup)
1 pinch salt
2 tbsp unsalted butter
How to Make Bread Pudding
1 Cut the day-old French or Italian bread into 1-inch cubes.
2 In a large bowl, whisk heavy cream with milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, and salt. Stir in the raisins and the bread cubes. Let the mixture rest for 30-45 minutes at room temperature.
3 Meanwhile, preheat the oven to 350˚F and grease a 9x13-inch casserole dish with butter.
4 Place the bread mixture into the casserole dish. Bake for 50-60 minutes. When the center of the bread pudding is set, remove it from the oven.
5 While the pudding is being baked, prepare the whiskey sauce. Place cream, milk, and sugar into a 1-quart saucepan and cook it over medium heat. In a separate bowl, whisk cornstarch and 1/4 cup bourbon and pour it into the cream mixture. Bring to a boil and simmer for 5 minutes. Stir occasionally.
6 Turn off the heat. Stir in the butter and the remaining bourbon.
7 Allow the bread pudding to cool slightly and sprinkle it with confectioners’ sugar. Drizzle with whiskey sauce and serve.
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