Wednesday, March 18, 2009

Bread Pudding. It is soo good!


I mentioned yesterday that I was trying a new recipe for Bread Pudding with Whiskey Sauce.

Wow! It was fantastic....

Here is the recipe: (courtesy of Emeril from Foodnetwork.com)

Note: I left out the raisins, that is a personal choice. I also did not dust with confectioners sugar, since it was getting a hearty helping of the Whiskey Sauce.

Bread Pudding
12 to 14 cups 1-inch cubes day-old white bread such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows

Directions
Preheat the oven to 350 degrees F.
Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the 1 tablespoon of butter and set aside.
Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.

Whiskey Sauce

2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
1/2 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter
In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/4 cup of bourbon. Serve warm.

Wow! Very, very good. The bread pudding underneath the crust is soft and custard like, the tops pieces got a bit browned, carmalized and crusty...the sauce is sweet and smooth with a hint of whiskey. Soooo good.

2 comments:

Mia said...

YUM!

Aileen said...

This sounds sooooo good! I think I'll try it this weeeknd. Thanks!