NEW ORLEANS STYLE BREAD PUDDING WITH RUM SAUCE RECIPES

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BOURBON BREAD PUDDING RECIPE | THE NEELYS | FOOD NETWORK



Bourbon Bread Pudding Recipe | The Neelys | Food Network image

Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. SERVES 10

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Number Of Ingredients 12

2 tablespoons butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)
1 cup chopped pecans
4 cups half-and-half
1 cup whole milk
5 eggs, beaten
1 cup packed dark-brown sugar
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon grated nutmeg

Steps:

  • Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
  • Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
  • Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
  • Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

BOURBON BREAD PUDDING RECIPE | THE NEELYS | FOOD NETWORK



Bourbon Bread Pudding Recipe | The Neelys | Food Network image

Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. SERVES 10

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Number Of Ingredients 12

2 tablespoons butter, plus more for greasing
10 cups cubed brioche bread (from a 1-pound loaf)
1 cup chopped pecans
4 cups half-and-half
1 cup whole milk
5 eggs, beaten
1 cup packed dark-brown sugar
3 tablespoons bourbon
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon grated nutmeg

Steps:

  • Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
  • Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
  • Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
  • Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

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BOURBON BREAD PUDDING RECIPE | THE NEELYS | FOOD NETWORK
Here we go back to New Orleans again, with Bourbon Street flair. Southern bourbon-soaked brioche bread makes a hearty Creole-style dessert. SERVES 10
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  • Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.
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