You are learning about New Orleans Style Bread Pudding With Rum Sauce, today we will share with you article about New Orleans Style Bread Pudding With Rum Sauce ] was compiled and edited by our team from many sources on the internet. Hope this article on the topic New Orleans Style Bread Pudding With Rum Sauce is useful to you.
|Nutrition Facts (per serving)|
Show Full Nutrition Label
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 1g||3%|
|Total Sugars 26g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
New Orleans has long been famous for its many cross-cultural food traditions, including deep-fried beignets, buttery praline candies, fabulous po’boys, gumbos, jambalayas, and the wonderful baked bread puddings served up in their restaurants and bistros. This New Orleans bread pudding will make you feel like you’re dining in the French Quarter with a classic combination of French bread, plumped whiskey-soaked raisins, and a rich whiskey or bourbon sauce.
Easily put together, this pudding can be served with whipped cream, crème fraîche, mascarpone, or a scoop of vanilla ice cream—or simply dusted with confectioners’ sugar.
For the Bread Pudding:
1/4 cup raisins
2 tablespoons whiskey, or bourbon
12 ounces day-old French bread
2 cups half-and-half
1 cup whole milk
3 large eggs
1 cup light or dark brown sugar, packed
2 1/2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated or ground nutmeg
1 dash salt
For the Whiskey Sauce:
1 cup heavy cream
1/2 cup whole milk
1/4 cup white granulated sugar
1 tablespoon cornstarch
2 tablespoons whiskey, or bourbon
2 large egg yolks
1 pinch salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract, optional
Make the Bread Pudding
Gather the ingredients.
Place the raisins and whiskey in a small saucepan and heat just until the mixture comes to a simmer. Remove from the heat and let stand for 20 to 30 minutes. Alternatively, place the raisins and whiskey in a cup and heat in the microwave oven for about 20 to 30 seconds, leaving to rest for 20 to 30 minutes.
Slice the bread into 1/2-inch rounds and then cut the rounds into 1/2-inch cubes; you should have about 8 cups of bread cubes.
In a large bowl, combine the half-and-half and whole milk with the eggs and brown sugar. Whisk until well blended. Add the vanilla extract, cinnamon, nutmeg, and dash of salt.
Add the bread cubes and soaked raisins with their liquid to the bowl with the milk-egg mixture and stir to coat thoroughly. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Stir occasionally.
While the mixture rests, preheat the oven to 325 F. Generously butter a 2 1/2-quart baking dish.
Spoon the bread mixture into the prepared baking dish, distributing the raisins as evenly as possible.
Bake the bread pudding in the preheated oven for about 1 hour, or until it is firm and golden brown. Remove the bread pudding to a rack to cool.
Make the Whiskey Sauce
Gather the ingredients.
Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside.
In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon.
In another bowl, whisk the egg yolks and set aside.
Place the saucepan with the cream mixture over medium heat and add the cornstarch mixture. Cook until the sauce comes to a boil, stirring constantly. Reduce the heat to low and continue cooking for 3 minutes, stirring frequently.
Add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly. By tempering the mixture you prevent the eggs from becoming curdled.
Pour the egg yolk mixture into the saucepan and cook for 1 minute longer. Whisk in a pinch of salt, the butter, and vanilla, if using.
Transfer the sauce to a bowl and if not serving immediately, place a sheet of plastic wrap directly on top to prevent a skin from forming. The sauce will thicken more as it stands. When ready to serve, spoon some of the warm sauce over each serving of bread pudding and enjoy.
- If you don’t have half-and-half, you can use 1 cup of heavy cream and 2 cups of whole milk, or just 3 cups whole milk. You won’t sacrifice flavor, but the overall texture will be less creamy.
- Cover and refrigerate any leftovers; they will last for about five days. You can also store the baked bread pudding in the freezer where it will last three months.
- You can prepare the bread pudding and sauce one day ahead; cover well and refrigerate. Bring both to room temperature before baking the bread pudding.
Video about New Orleans Style Bread Pudding With Rum Sauce
New Orleans Bread Pudding with Caramel Rum sauce
New Orleans native Charlie Andrews demonstrates how to make New Orleans bread pudding with a Caramel Rum sauce. This recipe calls for 12 servings of bread pudding. Not only it is perfect for holidays or just about any other occasion, but it is absolutely delicious. Hope you all will give this classic dessert a try.
Direct recipe link
Official Website for all recipes
Tweets by CTCAndrews
PayPal (donate to email address)
Question about New Orleans Style Bread Pudding With Rum Sauce
If you have any questions about New Orleans Style Bread Pudding With Rum Sauce, please let us know, all your questions or suggestions will help us improve in the following articles!
The article New Orleans Style Bread Pudding With Rum Sauce was compiled by me and my team from many sources. If you find the article New Orleans Style Bread Pudding With Rum Sauce helpful to you, please support the team Like or Share!
Rate Articles New Orleans Style Bread Pudding With Rum Sauce
Rate: 4-5 stars
Views: 24 993450
Search keywords New Orleans Style Bread Pudding With Rum Sauce
New Orleans Style Bread Pudding With Rum Sauce
way New Orleans Style Bread Pudding With Rum Sauce
tutorial New Orleans Style Bread Pudding With Rum Sauce
New Orleans Style Bread Pudding With Rum Sauce free
Có thể bạn quan tâm:
- What Kind Of Food Do They Eat In Scotland Scottish Food Doesn’t Get More Traditional Than With a Stovies Recipe