Bread Pudding: Gulf Grub

This is a classic New Orleans bread pudding. It made quite a large batch so I would recommend halving it if you don’t think you will eat it all – or bake it in 2 pans to share with a friend :)

New Orleans Style Bread Pudding

Ingredients:

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 ground 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

Whiskey Sauce:

2 cups heavy cream

1/2 cup whole milk

1/2 cup granulated white sugar

2 tablespoons cornstarch

3/4 cup bourbon or other whiskey

Pinch salt

2 tablespoons unsalted butter

Directions:

Preheat the oven to 350 degrees F.

For the Pudding:

Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining 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.

For the Sauce:

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 1/2 cup of bourbon. Serve warm.

Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.

Source: Emeril Lagasse via FoodNetwork.com