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Classic New Orleans Bread Pudding with Bourbon Sauce and Spiced Cream Recipe

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This recipe for Classic New Orleans Bread Pudding with Bourbon Sauce and Spiced Cream, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chef Roberto (Robert McGhee)


1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
½ teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
¼ cup bourbon
2 cups half-and-half
8 slices day-old French bread, cut into ½ inch cubes (about 4 cups)
1 cup raisins
1 recipe spiced cream (recipe follows this one)
several sprigs fresh mint
confectioner’s sugar in a shaker

1 ½ cups heavy cream
1 cup half-and half
2 teaspoons pure vanilla extract
¼ cup sugar
1 tablespoons cornstarch
3 tablespoons bourbon

Preheat oven to 350 degrees.
Grease a 6-cup (9 ¼ by 5 ¼ by 2 ¾ inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins and let the mixture sit for at least 2 hours stirring occasionally. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.
To serve, cut the pudding into 1 inch thick slices, lay slice in center of plate, spoon some of the bourbon sauce over the pudding and top with the spiced cream. Garnish with a sprig of fresh mint and confectioners’ sugar.

Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat whisking for 3 minutes. Dissolve the cornstarch in the bourbon. When the bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slightly thickened. Place over low heat and simmer for 1 minute. (note: this sauce is meant to be fairly thin).




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