Classic New Orleans Bread Pudding with a Bourbon Sauce (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 10 |
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Ingredients:
1 teaspoon unsalted butter |
4 large eggs |
1 cup firmly packed light brown sugar |
1/2 teaspoon ground cinnamon |
1/8 teaspoon freshly grated nutmeg |
1 teaspoon pure vanilla extract |
1/4 cup bourbon |
2 cups half-and-half |
8 slices day-old french bread, cut into 1/2-inch cubes (about 4 cups) |
1 cup raisins |
1 recipe spiced cream, recipe follows |
sprigs fresh mint |
shaker confectioners' sugar |
1 quart heavy cream |
1/4 cup granulated sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon freshly grated nutmeg |
Directions:
1. Preheat the oven to 350 degrees F.
2. Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
3. Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners' sugar.
4. Spiced Cream:
5. Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
6. Recipe adapted from Emeril's Creole Christmas Cookbook, by Emeril Lagasse, with Marcelle Bienvenu, published by William Morrow, 1997
7. Yield: 4 cups
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