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Creole Bread Pudding


Creole Bread Pudding

3 cups packed brown sugar

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 quart milk

2 cups whipping cream

5 teaspoons vanilla extract

14 (1-inch thick) slices day old French bread

1 cup raisins

1 ½ cups pecan pieces

Rye Whiskey Sauce (recipe follows)

Rye Whiskey Sauce

2 cups whipping cream

9 tablespoons sugar

1 ½ tablespoons cornstarch

2 tablespoons cold water

2 egg yolks

¼ cup rye whiskey


Creole Bread Pudding
  1. Preheat oven to 300 degrees.
  2. In a large bowl, blend sugar, cinnamon, and nutmeg. Whisk in eggs, milk, cream, and vanilla.
  3. Tear bread slices into big, bite size pieces; place in a lightly buttered 9x13x2 inch pan.
  4. Pour custard mixture over bread and allow to soak until soft, about 1 hour. Stir raisins into pudding. Top with nuts.
  5. Bake uncovered 1 ½ hours.
  6. Prepare Rye Whiskey Sauce; reserve, keeping warm until needed.
  7. Scoop bread pudding into individual bowls and top with reserved Rye Whiskey Sauce.
Rye Whiskey Sauce
  1. Stirring occasionally, heat cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil.
  2. Mix cornstarch and cold water in small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes.
  3. Put yolks into a stainless steel bowl; whisk. Temper yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return yolk mixture to hot cream mixture, whisking in slowly. After mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh strainer.
  4. Add whiskey, adjusting to taste, and keep warm until ready to use.
  5. Store sauce in a covered container in refrigerator up to 3 days.
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