New Orleans Style Bread Pudding With Rum Sauce Imagine Yourself in the French Quarter With This Classic Bread Pudding

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Prep:
20 mins

Cook:
68 mins

Soak Time:
60 mins

Total:
2 hrs 28 mins

Servings:
12 servings
Nutrition Facts (per serving)
353 Calories
16g Fat
41g Carbs
9g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 12
Amount per serving
Calories 353
% Daily Value*
Total Fat 16g 21%
Saturated Fat 10g 48%
Cholesterol 135mg 45%
Sodium 273mg 12%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 3%
Total Sugars 26g
Protein 9g
Vitamin C 1mg 3%
Calcium 136mg 10%
Iron 2mg 10%
Potassium 223mg 5%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

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

Steps to Make It

Make the Bread Pudding

  1. Gather the ingredients.

    New Orleans Bread Pudding With Whiskey Sauce ingredients

    The Spruce Eats / Ana Zelic


  2. 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.

    Raisins and whiskey in a small saucepan

    The Spruce Eats / Ana Zelic


  3. 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.

    Bread sliced into pieces on a cutting board

    The Spruce Eats / Ana Zelic


  4. 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. 

    Vanilla extract, cinnamon, nutmeg, milk, eggs and brown sugar in a glass bowl with a whisk

    The Spruce Eats / Ana Zelic


  5. 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.

    Bread cubes combined with the milk mixture in a bowl, with a wooden spoon

    The Spruce Eats / Ana Zelic


  6. While the mixture rests, preheat the oven to 325 F. Generously butter a 2 1/2-quart baking dish.

    Greased baking dish

    The Spruce Eats / Ana Zelic


  7. Spoon the bread mixture into the prepared baking dish, distributing the raisins as evenly as possible.

    Bread Pudding in a baking dish

    The Spruce Eats / Ana Zelic


  8. 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.

    Baked bread pudding in a baking dish

    The Spruce Eats / Ana Zelic


 

Make the Whiskey Sauce

  1. Gather the ingredients.

    Whiskey sauce ingredients in bowls

    The Spruce Eats / Ana Zelic


  2. Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside. 

    Heavy cream, whole milk, and granulated sugar in a medium saucepan

    The Spruce Eats / Ana Zelic


  3. In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon. 

    Cornstarch and whiskey mixture in a bowl

    The Spruce Eats / Ana Zelic


  4. In another bowl, whisk the egg yolks and set aside.

    Whisked egg yolks in a bowl

    The Spruce Eats / Ana Zelic


  5. 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. 

    Cream in a saucepan with a whisk on a burner

    The Spruce Eats / Ana Zelic


  6. 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.

    Egg yolk and cream mixture in a bowl

    The Spruce Eats / Ana Zelic


  7. 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.

    Sauce cooking in a saucepan on a burner, with a whisk

    The Spruce Eats / Ana Zelic


  8. 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.

    Whiskey Sauce in a white bowl

    The Spruce Eats / Ana Zelic


Tips

  • 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

New Orleans Bread Pudding with Caramel Rum Sauce

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