Creole Bread Pudding - cooking recipe

Ingredients
    3 cups brown sugar, packed
    2 teaspoons cinnamon
    1/2 teaspoon nutmeg
    5 eggs, lightly beaten
    4 cups milk
    2 cups whipping cream
    5 teaspoons vanilla extract
    14 bread, slices 1 inch thick
    1 cup raisins
    1 1/2 cups pecan pieces
    Whiskey Sauce
    2 cups whipping cream
    9 tablespoons granulated sugar
    1 1/2 tablespoons cornstarch
    2 tablespoons cold water
    2 egg yolks
    1/4 cup whiskey
Preparation
    Preheat the oven to 300 degrees F. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla. Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. Stir the raisins into the pudding and top with the nuts. Bake uncovered 1 1/2 hours. Prepare the whiskey sauce and keep warm until needed. Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
    To prepare the whiskey sauce: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2-3 minutes. Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. Return the yolk mixture to hot cream mixture, whisking in slowly. After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. Remove from heat and pour through a fine mesh strainer. Add the whiskey, adjusting to taste, and keep warm until ready to use. Sauce may be stored in a covered container in the refrigerator up to 3 days.

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