Bread Pudding With Whiskey Sauce (nola Cuisine)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 cup sugar
• 1/4 teaspoon nutmeg, freshly grated
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 6 eggs
• 1 1/2 cups heavy cream
• 1 tablespoon vanilla extract
• 6 cups french bread, cut inot 1 inch cubes (be sure it's a light bread, meaning not too dense)
• 1 tablespoon unsalted butter, softened
• 1 1/2 cups heavy cream
• 2 teaspoons cornstarch
• 2 tablespoons water
• 3 drops vanilla extract
• 1/3 cup bourbon
• 1/3 cup sugar

Recipe

• 1 preheat the oven to 250 degrees f.
• 2 butter a square cake pan with the butter.
• 3 mix together the sugar, cinnamon, nutmeg, and salt in a small bowl.
• 4 in a large mixing bowl whisk the eggs, add the sugar mixture, then whisk in the cream and vanilla extract. fold in the bread cubes being sure to not break them up too much. the trick to this recipe is to make sure all of the bread soaks up the custard, and that you don’t overcook it.
• 5 place the prepared mixture into the cake pan, cover with foil and place the cake pan into a larger pan, sufficient enough to allow for a water bath which will cover the smaller pan by half way.
• 6 place the pans into the oven and bake for 2 hours. remove the foil and raise the temperature to 300 degrees for 1 hour more or until the top of the pudding is golden brown.
• 7 the finished pudding should be slightly firm, while moist, but not runny.
• 8 serve warm with whiskey sauce.

recipe

• 9 whiskey sauce directions:
• 10 mix together the water and cornstarch. bring the cream to a boil in a small saucepan. while boiling slowly whisk in the cornstarch slurry, when the sauce is thickened remove from the heat and add the vanilla, bourbon and sugar. set aside to cool to room temperature.