Creole Bread Pudding with Warm Bourbon Sauce

In our house, we'd rather have bread pudding than almost anything. Add bourbon and pecans to the equation and you've got a real winner.

 

According to Bon Appetit this is a classic New Orleans Creole pudding and I have to say it's darn easy to put together, as is the case for most bread puddings. This one, constructed using cinnamon bread crusts and all, along with the usual custard ingredients has a firmer texture than some variations but topped with toasted pecans and swimming in a quick and easy bourbon sauce, it'll warm the cockles of your heart in no time flat.

It went down really easy last night - my serving substituted for dinner because the big guy had a late class, and after he got home he downed his in seconds after finishing up the rest of the shrimp and grits from the night before.

Just so you know - I cut the original recipe in half and filled two 10 ounce ramekins. Truly it is a rather large helping but we had no problem finishing it off, not that left over bread pudding is a bad thing mind you. Slice it up, saute it in a touch of butter and slather syrup on it and you've got a stellar stand in for french toast. After all, that's really what it is you know!

Hurray, hurray we're on our way.

The big guy and moi are leaving today.

We''re off on an adventure for a little while

Meanwhile check in daily and don't change this dial.

Cheerio, pip pip, hasta...well you know... Bye!

Bread Pudding with Warm Bourbon Sauce (adapted from Bon Appetit via epicurious.com)

Sauce:

1/4 cup unsalted butter

1/2 cup sugar

3 tablespoons whipping cream

2 tablespoons bourbon

Pinch of salt

Melt butter in a small pan over medium high heat. Whisk in sugar and whipping cream and simmer until thickened, whisking constantly (takes about 3 minutes). Stir in bourbon and salt.

Pudding:

This will fill 4 – 6 ounce ramekins or overfill 2 – 10 ounce ones. Adjust baking time as required. Double recipe to fill an 8 inch square pan.

2 large eggs

1/2 cup whole milk

1/2 cup whipping cream or half and half

2 tablespoons brown sugar

1 teaspoon vanilla

pinch of salt

1/4 cup toasted pecans

4 slices cinnamon bread, crusts and all cut into cubes (approx. 2 cups)

Butter ramekins and arrange in a baking dish with 2 inch sides. Place bread and pecans into ramekins filling to top. Whisk together eggs, milk, cream, brown sugar, vanilla and salt. Pour over bread in ramekins and let stand for 5 minutes. Push bread down into custard and refrigerate for 1 hour (minimum).

Preheat oven to 375. Add boiling water to baking dish to come up half way on sides of ramekins. Bake for 35 to 45 minutes or until knife inserted in center of pudding comes out clean and puddings are puffed and golden in color. Cool slightly, invert onto serving plates and serve with warm sauce. Download Bread Pudding with Warm Bourbon Sauce

Comments

[pam]

large helpings of bread pudding are mandatory at our house.

[June]

Darn it Pam - we'd all get along just lovely!

[Mary]

Bread pudding is a favorite of mine and yours looks delicious. I've bookmarked this for the holiday. I hope you have a great day. Blessings...Mary

[Nanan]

You know I grew up with that love and goodness! My moma made killer breadpudding!!!!

[June]

I know I'da loved your Momma!

[Nanan]

I have to say - and I know my Moma would not be upset - that is a prettier breadpudding that she made - she used to make big pans - and no pecans... She would think yours are prettier, too!

[June]

Lea - told ya' I'da loved your Moma. Good grief, I'd have made BIG pans too if we hadn't been leaving for our mini vacation, but thank you. Pretty isn't always the best ya' know!