CREOLE BREAD PUDDING WITH WHISKEY SAUCE
Steps:
- Preheat the oven to 250 degrees F.
- Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
- Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
- Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
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Beth Walters
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Sean Scott
[email protected]Thanks for sharing this recipe!
Comilla Bantan
[email protected]I'll be making this again soon.
Talha sikandar
[email protected]I highly recommend this recipe.
Johnson Kwame Appiah
[email protected]This bread pudding is a must-try!
Micheal Ssekatawa
[email protected]5 stars!
keshav gautam
[email protected]This is my new favorite dessert.
MAHAD MORGAN
[email protected]Easy to make and so tasty.
I'm Good
[email protected]Delicious!
Fazalahmad Andari
[email protected]This recipe is a keeper! I will definitely be making this bread pudding again and again.
Diana Lowe
[email protected]I thought the bread pudding was great, but my husband found it to be a bit too boozy. Next time, I will use less whiskey in the sauce.
rg_pyscho_bOy pyscho
[email protected]The bread pudding was dense and dry. I think I may have overcooked it. I will try again with a lower oven temperature.
Pimgyie Kuumbur
[email protected]The bread pudding was a little too sweet for my taste, but the whiskey sauce helped to balance it out. I would recommend using a less sweet bread next time.
WANTED GAMING
[email protected]I used a different type of bread than the recipe called for, and it turned out great! This recipe is very versatile and can be easily adapted to your own preferences.
Mahar M
[email protected]It was my first time making bread pudding and I was pleasantly surprised by how easy it was. The recipe was clear and easy to follow, and the end result was a delicious and comforting dessert.
Christiana Chiamaka
[email protected]This is the best bread pudding recipe I have ever tried. It was easy to make and the results were amazing. The bread pudding was moist and flavorful, and the whiskey sauce was the perfect finishing touch.
Arian Azarpira
[email protected]This bread pudding was a hit! The flavors of the bread, spices, and whiskey sauce were perfectly balanced. My family loved it and asked for seconds.