Recipes

Creole Bread Pudding

Photo Courtesy of Brennan's Restaurant

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yields

8-12 servings

    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
steps

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.
  • from Brennan's Restaurant

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