Creole Bread Pudding With Whiskey Sauce
Serves: 5
Eloise Gerhold
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
59
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Butter1.5 cups
Heavy Cream2 tbsps
Pure Vanilla Extract1 cup
Sugar1 tsp
Ground Cinnamon1 tsp
Nutmeg (freshly grated)2 tsps
Cornstarch2 tbsps
Water (cold)1 cup
BourbonDirections:
1
Preheat the oven to 250 degrees F
2
Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside
3
(Once in the oven, the casserole will sit inside a larger pan
4
A roasting pan would be good
5
) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl
6
This helps to evenly distribute the spices
7
Add the sugar mixture to the egg mixture, and combine thoroughly
8
Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer
9
Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard
10
Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours
11
Remove the foil, add increase the oven temperature to 300 degrees
12
Bake for 1 hour more, or until the pudding is golden brown and slightly firm
13
Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny
14
If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook
15
Serve slightly warm with whiskey sauce
16
Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly
17
Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture
18
Add the sugar and bourbon, and stir
19
Let cool to room temperature