N’awlins Bread Pudding with Whiskey Sauce

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N’awlins Bread Pudding with Whiskey Sauce

For the Bread Pudding:
1/4 cup raisins
2 tbs whiskey or bourbon
12 oz French bread, day-old
2 cups half and half
1 cup whole milk
3 eggs
1 cup brown sugar, light or dark
2 1/2 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp nutmeg, ground or freshly grated
Dash of salt

For the Whiskey Sauce:
1 cup heavy cream
1/2 cup whole milk
1/4 cup white sugar, granulated
1 tbs cornstarch
2 tbs whiskey or bourbon
2 egg yolks
Pinch of salt
1 tbs unsalted butter
Optional: 1 tsp pure vanilla extract

Prepare the Bread Pudding:

Place the raisins and whiskey in a small saucepan and heat just until the mixture comes to a simmer. Remove from the heat and let stand for 20 to 30 min. Alternatively, place the raisins and whiskey in a cup and heat in the microwave oven for about 20 to 30 sec, leaving to rest for 20 to 30 min.

Slice the bread into 1/2-inch rounds and then cut the rounds into 1/2-inch cubes – about 8 cups of bread cubes.

In a large bowl, combine the half-and-half and whole milk with the eggs and brown sugar. Whisk until well blended. Add the vanilla, cinnamon, nutmeg, and dash of salt.

Add the bread cubes and soaked raisins with their liquid to the bowl with the milk-egg mixture and stir to coat thoroughly. Cover with plastic wrap and refrigerate for 30 min to one hour. Stir occasionally.

While the mixture rests, preheat the oven to 325°.

Generously butter a 2 1/2-quart baking dish.

Spoon the bread mixture into the prepared baking dish, distributing the raisins as evenly as possible.

Bake the bread pudding in the preheated oven for about one hour, or until it is firm and golden brown.

Remove the bread pudding to a rack to cool. Serve warm or at room temperature with the whiskey sauce. Refrigerate leftovers.

Make the Whiskey Sauce:

Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside.

In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon.

In another bowl, whisk the egg yolks and set aside.

Place the saucepan with the cream over medium heat and add the cornstarch mixture. Cook until the sauce comes to a boil, stirring constantly. Reduce the heat to low and continue cooking for 3 min, stirring frequently.

Add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly. By tempering the mixture this prevents the eggs from becoming a clump of cooked eggs. Return the egg yolk mixture to the saucepan and continue cooking for 1 min longer.

Whisk in a pinch of salt, the butter, and vanilla, if using.

Transfer the sauce to a bowl and place a sheet of plastic wrap directly on top to prevent a skin from forming. The sauce will thicken more as it stands.

Spoon some of the warm sauce over each serving of bread pudding. Serve with ice cream or dust with powdered sugar.  Serves 12

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