Our friend Kim, who comes through with a dessert whenever we don’t want to make one, brought this amazing New Orleans Bourbon Bread Pudding with Bourbon Sauce to Bourbonfest. Well…sort of! She brought the New Orleans Bourbon Bread Pudding but decided not to make the Bourbon Sauce. No worries, though! We used Maria’s Bourbon Whipped Cream as a topping for it. Soooo yummy!!! She got the recipe from Cook’s Country and is a MUST TRY!
Level of Difficulty: Moderate
1 18-20 inch French Baguette, torn into 1 inch pieces.
1 c. raisins
3/4 c. bourbon, divided
6 T. unsalted butter, cubed and chilled, plus extra for dish
8 large egg yolks
1 1/2 c. packed light brown sugar
3 c. heavy cream
1 c. whole milk
1 T. vanilla extract
1 1.2 tsp. cinnamon, divided
1/4 tsp. nutmeg
1/4 tsp. salt
3 T. sugar
1 1/2 tsp. cornstarch
1/4 c. bourbon, divided
3/4 c. heavy cream
2 T. sugar
2 tsp. unsalted butter, cut into small pieces
Preparing New Orleans Bourbon Bread Pudding with Bourbon Sauce:
Preheat oven to 450 Degrees. Butter 13×9 inch baking dish and set aside.
Arrange the bread in a single layer on a baking sheet. Bake until crisp and brown, about 12 minutes, turning pieces over halfway through and rotating the sheet front and back. Let bread cool. Reduce oven heat to 300 Degrees.
Meanwhile, heat raisins and 1/2 cup bourbon in a small saucepan over medium-high heat until bourbon begins to simmer, about 2 to 3 minutes. Strain mixture, placing the bourbon and raisins in separate bowls.
In a large bowl, whisk yolks, brown sugar, cream, milk, vanilla, 1 tsp. cinnamon, nutmeg and salt. Whisk in remaking 1/4 c. bourbon plus the bourbon used to plump the raisins. Toss in the toasted bread until evenly coated. Let mixture sit until bread begins to absorb custard, about 30 minutes., tossing occasionally. If the majority of the bread is still hard when squeezed, soak for another 15 to 20 minutes.
Pour half the bread mixture into prepared baking dish, and sprinkle with half the raisins. Repeat with the remaining bread mixture and raisins. Cover the dish with foil and bake for 45 minutes.
Mix granulated sugar and remaining 1/2 tsp. cinnamon in a small bowl. Using your fingers pinch 6 T butter into sugar mixture until the crumbs are the size of small peas. Remove foil from pudding, sprinkle with butter mixture and bake, uncovered until custard is just set, 20-25 minutes. Increase oven temperature to 450 degrees and bake until top of pudding forms golden crust, about 2 minutes.
Let the pudding cool on a wire rack for 30 minutes (or up to 2 hours). Serve alone or which bourbon sauce.
In a small bowl, whisk cornstarch and 2 T. bourbon until well combined.
Using a small saucepan over medium heat, heat the cream and sugar until the sugar dissolves. Whisk in cornstarch mixture, and bring to a boil. Reduce heat to low and cook until sauce thickens, about 3-5 minutes.
Take the pan off the heat, and stir in salt, butter and remaining 2 T. of bourbon.
Drizzle warm sauce over bread pudding.
This was amazing!! I did not think I liked bread pudding until I had this. Thanks, Kim! – Melissa