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Name: New Orleans Bread Pudding
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup dark raisins; 1/3 cup Irish Whisky or bourbon; 6-7 cup lightly packed bite-size cubes of day old French or Italian bread (or muffins or french toast); 1/2 cup chopped pecans; 3 eggs; 1 1/4 cup Whole milk; 1 1/4 cup Half-and-half cream; 1 cup Granulated sugar; 1/4 cup Unsalted butter melted; 1 tbs Vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; WHISKEY SAUCE; 1/2 cup Unsalted butter; 1 1/2 cups Confectioners Sugar; 2 egg yolks lighlty whisked; 1/4 cup Irish Whiskey or bourbon plus 2 tbs

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INGREDIENTS

1/2 cup dark raisins
1/3 cup Irish Whisky or bourbon
6-7 cup lightly packed bite-size cubes ; of day old French or Italian bread (or muffins or french toast)
1/2 cup chopped pecans
3 eggs
1 1/4 cup Whole milk
1 1/4 cup Half-and-half cream
1 cup Granulated sugar
1/4 cup Unsalted butter ; melted
1 tbs Vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
WHISKEY SAUCE
1/2 cup Unsalted butter
1 1/2 cups Confectioners Sugar
2 egg yolks ; lighlty whisked
1/4 cup Irish Whiskey or bourbon ; plus 2 tbs

INSTRUCTIONS

Combine the raisins with the whiskey in a small bowl. Preheat the oven to 350 degrees. Butter a medium baking dish. Arrange the bread in the baking dish and scatter the pecans over it. When the raisins have absorbed most of the whiskey, scatter them and any remaining whiskey over the bread. Whisk together the eggs, milk, half-and-half, granulated sugar, butter, vanilla, cinnamon, and nutmeg, and pour the custard mixture evenly over the bread. Lightly pat the bread down into the custard. Let the mixture sit at room temperature for about 15 min, then stir and pat back down again. A bit of the bread should remain just above the custard. Bake the pudding for 50-55 min, until the pudding is slightly puffed and golden brown, with a few crunchy spots on top. While the pudding bakes, prepare the sauce. Combine the butter and confectioners' sugar in a medium saucepan, and warm over medium heat until the butter and sugar melt together. Stir 2 tbs of the butter-sugar mixture into the egg yolks, then pour it back into the rest of the butter-sugar mixture and whisk until combined (don't stop whisking), about another min. Remove from the heat and immediately whisk in the whiskey. The sauce will be somewhat thin, but it thickens as it cools. Serve the pudding warm, spooned onto individual plates, with a few tbs of the sauce poured over each. Pass the remaining sauce separately.

NOTES

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New Orleans Bread Pudding

1/2 cup dark raisins
1/3 cup Irish Whisky or bourbon
6-7 cup lightly packed bite-size cubes of day old French or Italian bread (or muffins or french toast)
1/2 cup chopped pecans
3 eggs
1 1/4 cup Whole milk
1 1/4 cup Half-and-half cream
1 cup Granulated sugar
1/4 cup Unsalted butter melted
1 tbs Vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
 WHISKEY SAUCE
1/2 cup Unsalted butter
1 1/2 cups Confectioners Sugar
2 egg yolks lighlty whisked
1/4 cup Irish Whiskey or bourbon plus 2 tbs

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Nutrition

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Serving Size: 1 Serving (1560g)
Recipe Makes: 1 Servings

Calories: 4165
Calories from Fat: 2343 (56%)

Amt Per Serving		% DV

	Total Fat 260.4g	347 %
	Saturated Fat 138.4g	692 %
	Monounsaturated Fat 82.2g
	Polyunsanturated Fat 21.5g
Cholesterol 1005.1mg		309 %
Sodium 709.9mg		24 %
Potassium 2119.9mg		56 %
Total Carbohydrate 441g		130 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 432.3g
Protein 40g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 4165

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