New Orleans Style Bread Pudding With Whiskey Sauce

New Orleans Style Bread Pudding With Whiskey Sauce Recipe Food Network 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. 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.

Just Putzing Around The Kitchen New Orleans Style Bread Pudding With Directions. preheat the oven to 350ºf and grease a 6 cup (9 1 4 by 5 1 4 by 2 3 4 inch) loaf pan with the 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 2 hours, 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. 1 cup sugar. 1 3 cup whiskey. whipped cream (optional) method. in a small saucepan over low heat, melt the butter and sugar together until the sugar is dissolved and the mixture is smooth (note: the sugar may not melt completely until the whiskey is added) add the whiskey and stir until completely combined. Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 40 to 45 minutes. to make 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.