FOOD IN ANN ARBOR RECIPES

Name: Bread Pudding with Warm Bourbon Sauce
Yield: Makes 6 servings
Ingredients: 4 large eggs; 1 cup whole milk; 1 cup whipping cream; 1/4 cup sugar; 1 teaspoon vanilla extract; Pinch of salt; 4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces; 1/2 cup pecans, toasted, chopped; Bourbon Sauce

BREAD PUDDING WITH WARM BOURBON SAUCE RECIPE | EPICURI…

Bread Pudding with Warm Bourbon Sauce Recipe | Epicuri… image

This signature dessert from New Orleans is a classic Creole dish.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

4 large eggs
1 cup whole milk
1 cup whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces
1/2 cup pecans, toasted, chopped
Bourbon Sauce

Steps:

Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

BREAD PUDDING WITH WARM BOURBON SAUCE RECIPE | EPICURI…

Bread Pudding with Warm Bourbon Sauce Recipe | Epicuri… image

This signature dessert from New Orleans is a classic Creole dish.

Provided by EPICURIOUS.COM

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

4 large eggs
1 cup whole milk
1 cup whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
Pinch of salt
4 cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces
1/2 cup pecans, toasted, chopped
Bourbon Sauce

Steps:

Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.
Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

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BREAD PUDDING WITH WARM BOURBON SAUCE RECIPE | EPICURI…

This signature dessert from New Orleans is a classic Creole dish.
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Reviews 3.7

Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.

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