New Orleans Bread Pudding With Whisky Sauce

New Orleans Bread Pudding With Whiskey Sauce Recipe Grease a 9 by 13 inch casserole dish with the remaining tablespoon of butter and set aside. combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a. Use a rubber spatula to toss the bread and evenly distribute the butter. grease a 9 x 13 inch casserole dish with the remaining tablespoon of butter and set aside. combine the heavy cream, milk, 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.

New Orleans Bread Pudding With Caramel Whiskey Sauce La Bella Vi In a large saucepan on medium heat, combine the cream, milk, butter, egg, vanilla extract and ‘slurry’. heat well and then add the caramel mixture. bring the entire caramel whiskey sauce to a boil. reduce the heat to a gentle simmer and cook for 5 – 10 minutes until nicely thickened, stirring occasionally. Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside. in a small bowl or cup, whisk the cornstarch with the whiskey or bourbon. in another bowl, whisk the egg yolks and set aside. place the saucepan with the cream mixture over medium heat and add the cornstarch mixture. Garnish the bread pudding with confectioners' sugar and serve warm with warm whiskey sauce. for the whiskey sauce: in a 1 quart saucepan set over medium heat, combine the cream, milk, and sugar. place the cornstarch and 1 4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. In a medium mixing bowl, beat eggs. add melted butter, vanilla, cream, and cinnamon. whisk to combine well. gradually add sugar. whisk thoroughly until the sugar is dissolved. place bread cubes in the bottom of a 10in round baking dish. pour cream & sugar mixture over bread, making sure all of the pieces are saturated.