Delicious Bread Pudding Recipe

This bread pudding recipe is based upon one from the renowned Bon Ton Cafe in New Orleans. My friend Becca has actually been making this bread pudding in her family for many years and made us a batch for the holidays.

The sauce is filled with bourbon (Becca says the Bon Ton's sauce has a lot more bourbon in it), so you may wish to utilize rather less. My father still gets a dazed and happy look in his eyes when this bread pudding is pointed out.

Bread Pudding Recipe.

Ingredients.

Bread Pudding:.

• 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups).
• 1 qt milk.
• 3 eggs.
• 2 cups sugar.
• 2 Tbsp vanilla extract.
• 1 cup raisins (soaked an hour or two in 1/4 cup bourbon).
• 1/4 teaspoon allspice.
• 1/4 to 1/2 teaspoon cinnamon.
• 3 Tbsp unsalted butter, melted.

Bourbon Sauce:.

• 1/2 cup (1 stick) butter, melted.
• 1 cup sugar.
• 1 egg.
• 1 cup Kentucky bourbon whiskey.

Method

Preheat oven to 350 ° F. Place milk in a big mixing bowl and include the bread that has actually been cut into squares. Press the bread into the milk with your hands until all of the milk is taken in.

In a different bowl, whisk the eggs, then whisk in the sugar, vanilla, allspice and cinnamon. Pour over the bread and milk mixture. Include the bourbon soaked raisins and carefully stir to integrate.

Pour the melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Put the bread milk and egg mix into the baking pan. Bake at 350 ° F for 35-45 minutes, up until the liquid has set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

While the bread pudding is cooking, make the bourbon sauce. Melt the butter in a medium pan on low heat. Include the sugar and egg and whisk to blend well. Slowly cook over low heat, stirring continuously, up until the mix thickens enough to coat the back of a spoon, then get rid of from heat.

Do not allow the mix to simmer! (Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and mix it smooth in a blender.) Whisk in bourbon to taste. Blend once again before serving. The sauce needs to be soft, velvety, and smooth.

Serve the bread pudding with bourbon whiskey sauce on the side; pour on to taste. Best fresh and consumed the day it is made.

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