Something New Orleans style with a tasty burbon sauce?
Anyone have a good Bread Pudding recipe?
- Thread starter N8 v2.0
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If I remember, I will check when I get home.
AW FUDGE IT. Straight from Emeril's recipe index:
Ingredients needed:
1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1/4 cup Bourbon
2 cups half-and-half
8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
1 cup raisins
Sprigs fresh mint
Shaker confectioners? sugar
SPICED CREAM:
1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
KENTUCKY BOURBON SAUCE:
1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons pure vanilla extract
1/4 cup sugar
1 tablespoons cornstarch
3 tablespoons bourbon
Preheat the oven to 350?F.
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Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners? sugar.
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Yield: about 10 servings
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SPICED CREAM:
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
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Yield: 4 cups
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KENTUCKY BOURBON SAUCE:
Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slight thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it?s meant to be fairly thin.)
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Yield: 2 cups
Ingredients needed:
1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1/4 cup Bourbon
2 cups half-and-half
8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
1 cup raisins
Sprigs fresh mint
Shaker confectioners? sugar
SPICED CREAM:
1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
KENTUCKY BOURBON SAUCE:
1 1/2 cups heavy cream
1 cup half-and-half
2 teaspoons pure vanilla extract
1/4 cup sugar
1 tablespoons cornstarch
3 tablespoons bourbon
Preheat the oven to 350?F.
?
Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners? sugar.
?
Yield: about 10 servings
?
SPICED CREAM:
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
?
Yield: 4 cups
?
KENTUCKY BOURBON SAUCE:
Heat the cream, half-and-half, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pot from the heat and continue whisking vigorously until thoroughly blended and slight thickened. Place over low heat and simmer for 1 minute. (This is not a thick cream sauce; it?s meant to be fairly thin.)
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Yield: 2 cups
Sounds delish!
But I'm temped to go straight to the KENTUCKY BOURBON SAUCE part and skip the rest...
But I'm temped to go straight to the KENTUCKY BOURBON SAUCE part and skip the rest...
Take that same cream sauce recipe and add Dijon mustard, thicken it a bit more and pour over au poivre.
I had This at the Palace Cafe in New Orleans. Can't even describe how good it is.
Serves 12
White Chocolate Bread Pudding
6 C Heavy whipping cream
2 C Vitamin D milk
1 C Sugar
20 oz White chocolate, chips or small pieces
4 ea Eggs
15 ea Egg yolks
24 loaf of stale French bread (or Fresh French bread, sliced and dried in a 275° oven)
White Chocolate Ganache
½ C Heavy whipping cream
8 oz White chocolate chips or small pieces
1 oz Dark chocolate, grated for garnish
Stir together whipping cream, milk and sugar in a large heavy saucepot. Bring mixture to a boil, then remove from heat and carefully add white chocolate pieces. Allow chocolate to melt for several minutes, then stir until smooth. Whisk together whole eggs and egg yolks in a large mixing bowl. Slowly pour hot cream and chocolate mixture into the eggs in a steady stream, whisking constantly as you pour. Use a rubber spatula to scrape all contents from the warm pot. Set pudding aside.
Preheat oven to 350°. Thinly slice stale French bread and place in a 9 x 12 metal baking pan. Pour half of the pudding over the bread and allow to cool for about 5 minutes. Use your fingers or a rubber spatula to press the bread into the pudding so that the liquid is absorbed and the bread becomes very soggy. Pour the remaining pudding over the bread and stir. Cover pan with aluminum foil and bake for 1 hour. Remove foil and bake uncovered for an additional 30 minutes, or until bread pudding is golden brown.
While bread pudding is baking, make white chocolate ganache by bringing cream to a boil in a small saucepan. Remove from heat and carefully add white chocolate. Allow chocolate to melt for several minutes, then stir until smooth.
Warm white chocolate bread pudding can be served spooned right out of the pan, or cut into slices. If serving in slices, chill bread pudding for 6-8 hours to allow to fully set. Loosen the sides from the pan with a knife and invert onto a cutting surface. Cut into squares, then halve squares to make triangular slices. Place bread pudding slices on a cookie sheet and heat in a 275° oven for 15 minutes, or until warm. Serve topped with warm white chocolate ganache and garnished with dark chocolate shavings.
See this item on our menus: Dessert
Serves 12
White Chocolate Bread Pudding
6 C Heavy whipping cream
2 C Vitamin D milk
1 C Sugar
20 oz White chocolate, chips or small pieces
4 ea Eggs
15 ea Egg yolks
24 loaf of stale French bread (or Fresh French bread, sliced and dried in a 275° oven)
White Chocolate Ganache
½ C Heavy whipping cream
8 oz White chocolate chips or small pieces
1 oz Dark chocolate, grated for garnish
Stir together whipping cream, milk and sugar in a large heavy saucepot. Bring mixture to a boil, then remove from heat and carefully add white chocolate pieces. Allow chocolate to melt for several minutes, then stir until smooth. Whisk together whole eggs and egg yolks in a large mixing bowl. Slowly pour hot cream and chocolate mixture into the eggs in a steady stream, whisking constantly as you pour. Use a rubber spatula to scrape all contents from the warm pot. Set pudding aside.
Preheat oven to 350°. Thinly slice stale French bread and place in a 9 x 12 metal baking pan. Pour half of the pudding over the bread and allow to cool for about 5 minutes. Use your fingers or a rubber spatula to press the bread into the pudding so that the liquid is absorbed and the bread becomes very soggy. Pour the remaining pudding over the bread and stir. Cover pan with aluminum foil and bake for 1 hour. Remove foil and bake uncovered for an additional 30 minutes, or until bread pudding is golden brown.
While bread pudding is baking, make white chocolate ganache by bringing cream to a boil in a small saucepan. Remove from heat and carefully add white chocolate. Allow chocolate to melt for several minutes, then stir until smooth.
Warm white chocolate bread pudding can be served spooned right out of the pan, or cut into slices. If serving in slices, chill bread pudding for 6-8 hours to allow to fully set. Loosen the sides from the pan with a knife and invert onto a cutting surface. Cut into squares, then halve squares to make triangular slices. Place bread pudding slices on a cookie sheet and heat in a 275° oven for 15 minutes, or until warm. Serve topped with warm white chocolate ganache and garnished with dark chocolate shavings.
See this item on our menus: Dessert
N8, did you make any bread pudding? Last night, I made the recipe I posted. It is damn tasty. I did not make the spiced cream, but the bourbon sauce is yummy.
I've made it 4 times since...
