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Recipe

Classic New Orleans Bread Pudding With A Bourbon Sauce

Add as many or as few raisins as you like--some folks are so picky! And be fancy, use the golden ones.

  • Yield: 6 to 8 servings
Classic New Orleans Bread Pudding With A Bourbon Sauce

Ingredients

  • 1 teaspoon unsalted butter
  • 4 large eggs
  • 1 cup firmly packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon pure vanilla extract
  • 1/4 cup Bourbon
  • 2 cups half-and-half
  • 8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
  • 1/2 cup raisins, or more if desired
  • Sprigs fresh mint
  • Shaker confectionersí sugar
  • SPICED CREAM:
  • 1 1/4 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • KENTUCKY BOURBON SAUCE:
  • 1 cup heavy cream
  • 1 cup half-and-half
  • 2 teaspoons pure vanilla extract
  • 6 tablespoons sugar
  • 1 tablespoon cornstarch
  • 3 tablespoons bourbon

Directions

  • Preheat the oven to 350ºF.   Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-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 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 each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners’ sugar.     SPICED CREAM: Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.   Yield: generous 2 cups   KENTUCKY BOURBON SAUCE: 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 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 slight thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it’s meant to be fairly thin.)   Yield: 2 cups