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Bread Pudding with Whiskey Sauce from New Orleans Recipe

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This recipe for Bread Pudding with Whiskey Sauce from New Orleans, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Baker
Added: Tuesday, October 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf of French Bread
1 quart of milk (4 cups)
4 eggs
2 cups of sugar
2 tablespoons of vanilla extract
1 cup of raisins (optional)
3 tablespoons of melted butter

Whiskey sauce
1/2 cup of sugar
1/2-1 cup of butter
1 egg, beaten
2 ounces of bourbon or to taste

Directions:
Directions:
Preheat oven to 350 degrees. Soak Bread in milk. Add eggs, sugar, vanilla, raisins (optional) and mix well. Pour Butter in bottom of heavy 9x14 baking pan. Add bread mixture and bake till firm about 40 minutes cool. Cube it and replace in individual dessert dishes. When read to serve add whiskey sauce and heat under broiler for a few minutes.
-------------Whiskey Sauce-----------------------
cream sugar and butter and cook in a double boiler until very hot and dissolved. Add beaten eggs and whip very fast so egg doesn't curdle. Cool and add whiskey.

Number Of Servings:
Number Of Servings:
serves 8
Preparation Time:
Preparation Time:
55 min/ 15 min prep
Personal Notes:
Personal Notes:
I have made this a couple of times, and it is very delicious. One time I didn't have any bourbon, so I made it with Bailey's Irish Cream.
I used 1/2 cup of baileys Irish cream to the mixture and used 1/2 cup for the sauce. I also add a pinch of nutmeg to the sauce.

 

 

 

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