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Commander's Palace Bread Pudding

Source of Recipe


Newspaper clipping






List of Ingredients



• -- Bread Pudding --
  
• 5 eggs
  
• 1 pint whipping cream
  
• 1 cup sugar
  
• 1 stick butter
  
• Dash cinnamon
  
• 1 Tbsp vanilla
  
• 1/4 cup raisins
  
• 12 slices fresh or day-old French bread, about 1-inch thick
  
• .
  
• -- Whiskey Sauce --
  
• 1 cup sugar
  
• 1-1/4 cups milk
  
• 1 cup heavy cream
  
• Dash cinnamon
  
• 1 Tbsp butter
  
• 1 Tbsp cornstarch
  
• 1 Tbsp bourbon
  






Instructions



1. To make pudding:
   In a large bowl, combine eggs, cream, sugar, butter, cinnamon, vanilla and raisins, mixing well. Pour into a 9-inch square pan, 1-3/4 inches deep. Arrange bread slices flat in the egg mixture and let soak 5 minutes. Turn bread over and soak 10 minutes more. Push bread down so most is covered by custard mixture. Do not break bread.
   
   
2. Set pan into a larger pan and fill outside pan with water to 1/2-inch from the top. Cover with aluminum foil. Bake for 45 to 50 minutes, uncovering for the last 10 minutes to brown top. When done, the custard should still be soft.
   
   
3. To make the sauce:
   Mix sugar, milk and cream. Combine 2 cups of the cream mixture, cinnamon and butter in a saucepan and bring to a boil. Mix cornstarch with remaining cream and stir to dissolve. Add slowly to hot cream. Bring to a boil and boil 2 minutes. Remove from heat, cool slightly, and stir in whiskey. Serve with bread pudding.
   
   Serves 8