See Also: Cooking Club · Desserts
New Orleans Bread Pudding with Whiskey Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. For the Whiskey Sauce, you will be using a whisk to blend nicely. So, which came first, the name for the "whisk" or the name for the "whiskey!"
1 loaf "stale" French bread or baguette (8-10 oz.)
4 cups milk
4 eggs
1 1/2 - 2 cups raw sugar, as desired for sweetness
1 teaspoon cinnamon
2 tablespoons vanilla extract or vanilla bean paste
1 cup raisins, or other dried fruits as desired
1/2 cup pecans, chopped (broken)
1 apple, diced
1/4 cup unsalted butter, melted
for the Whiskey Sauce:
1/2 cup unsalted butter
1 cup raw sugar
1 egg, whisked well
1/3 cup whiskey
Cut the bread into small pieces and place in large bowl. You should have about 8 cups. Pour in the milk and allow to stand 30 minutes or more so that the bread gets soaked nicely. Preheat oven to 350 degrees. Whisk the eggs and then whisk in the sugar. Add to the bread mixture along with the cinnamon, vanilla, raisins, pecans, and apple. Pour the melted butter into a 9 by 13 inch baking dish. Add the bread mixture and bake 45-50 minutes until pudding is firm and nicely browned.
To make the sauce, place butter in batter bowl and melt for 30-40 seconds in microwave. Whisk in the sugar and egg. Cook 30 seconds, whisk well. Add another 30 seconds, whisk well, cooking 30 seconds more if needed. Cool slightly and then whisk in the whiskey! Serve over the warm bread pudding.
Recipe created 2014-05-13.
