New Orleans Bread Pudding

New Orleans Bread Pudding

Prep Time

 

Cook Time

 

Serves

12 people

Bread pudding is the perfect comfort food, so why wouldn’t you mix in some southern comfort and create a New Orleans-inspired version? This recipe uses classic ingredients but uses a cherry whiskey custard sauce that is perfect for bread pudding, and versatile enough for almost any dessert.

 

Ingredients

  • Bread Pudding:
  • 12 cups French bread
  • 2 1/2 cups heavy cream
  • 2 1/2 cups whole milk
  • 6 brown eggs
  • 1 3/4 cups light brown sugar
  • 1 1/2 tablespoon Madagascar vanilla bean paste
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • Whiskey Custard Sauce:
  • 1/4 cup whole milk
  • 2 cups heavy cream
  • 1/2 cup white sugar
  • 2 teaspoons Madagascar vanilla bean
  • 1 tablespoon cornstarch
  • 1/2 cup whiskey
  • 1/4 tablespoon dried cherries
  • 1/4 cup cherry juice
  • 1 teaspoon salted butter

Preparation

  • 1 Preheat the oven to 325 degrees F. Cut or tear the bread into small pieces, and set aside. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
  • 2 In a large bowl combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, and nutmeg. Whisk to mix well making sure all ingredients are bonded well.
  • 3 Add the bread to the cream mixture and stir to combine. Allow the mixture to sit at room temperature for 20 minutes, mixing every 5 minutes to make sure all liquid is absorbed.
  • 4 Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, about 50 to 70 minutes (depending on your oven). Remove from oven and let it cool for about 20 more minutes.
  • 5 This can be made ahead refrigerated and heated up or served cold.
  • 6 For the sauce, place the cornstarch and cherry juice in a small mixing bowl and whisk to blend and make slurry. Set aside.
  • 7 In a 1-quart saucepan set over medium heat, combine the cream, milk, vanilla, and sugar. Cook for about 3 minutes until the sauce is slightly thickened. Add in the dried cherries.
  • 8 Pour the slurry into the cream mixture and bring to a boil. Add in the whisky. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for about three to five minutes or until the sauce has thickened.
  • 9 Stir in the butter and the remaining 1/4 cup of whiskey. Serve warm.

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