Louisiana Bread Pudding with Whiskey Sauce
A New Orleans-style soufflé made with thick cubes of day-old French bread soaked in a rich custard then baked until golden on the outside and irresistibly soft on the inside. Finally, we top the warm soufflé with a sweet and creamy whiskey sauce that seeps into every nook and cranny!
Servings: 4
Ingredients
RAISINS:
- 1/4 c. bourbon
- 1/2 c. raisins
WHISKEY SAUCE:
- 1 1/2 c. heavy cream
- 2 tsp. cornstarch
- 2 T. water
- 1/3 c. granulated sugar
- 1/3 c. bourbon
BREAD PUDDING:
- 4 c. day old baguette cut into 1-inch cubes
- 1 1/2 c. whole milk
- 1/2 c. heavy cream
- 2 lg. eggs
- 3/4 c. granulated sugar
- 1 T. vanilla extract
- 1/8 tsp. salt
- 1/8 tsp. ground allspice
- 2 T. unsalted butter
Instructions
- Heat 1/4 cup bourbon in a medium saucepan over medium-low heat until warm. Pour the raisins into a small bowl. Pour warm bourbon over raisins; let stand at least 1 hour.
- WHISKEY SAUCE: Bring 1 1/2 cups heavy cream to a simmer over medium heat in a small saucepan. In a small bowl, whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in 1/3 cup sugar and 1/3 cup bourbon. Set aside and let cool completely.
- Preheat oven to 350 degrees.
- BREAD PUDDING: In a large bowl, whisk together milk, 1/2 cup cream, eggs, sugar, vanilla, salt, and allspice. Gently stir in bread cubes, raisins, and the remaining bourbon, toss to coat.
- Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread pudding mixture, distributing raisins evenly.
- Bake until bread cubes are browned around edges and custard is cooked, about 30-35 minutes. Let cool completely on a wire rack. Serve warm pudding drizzled with whiskey sauce.
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