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St. Anthony Bread Pudding




Source of Recipe


Source: St. Anthony Hotel/San Antonio Express-News


Recipe Introduction


Since 1909, the St. Anthony Hotel has offered elegant
ambience, fine service and refined dining. Executive chef Stephen
Sossaman continues that tradition with offerings such as the
"perfect" bread pudding you've requested. His recipe produces a
wonderfully light-textured pudding that's not overly sweet. It's enhanced by the lush New Orleans Bourbon Sauce.
Sossaman uses day-old croissants in his recipe. Virtually any slightly stale, day-old white bread will work. Cooking the pudding in a water bath is essential to ensure the custard's delicate texture.
The St. Anthony Wyndham Grand Heritage Hotel is at 300 E. Travis St.


List of Ingredients





7 ounces (about 8 cups) day-old croissants or other white bread
2 1/2 cups milk
1 tablespoon vanilla
6 large eggs
1/2 cup sugar 1/2 cup raisins
3 tablespoons butter, cut into thin slivers

NEW ORLEANS BOURBON SAUCE:
1/4 pound (1 stick) butter
1 cup powdered sugar 1 cup heavy cream (not whipped)
1/2 tablespoon good quality bourbon



Recipe



Preheat oven to 350 degrees. Cut croissants into cubes and place in a
buttered 9-inch square baking dish. Heat milk until it reaches the
boiling point, remove from heat and let cool slightly. Add vanilla to
milk. Beat the eggs with the sugar until mixture is smooth, then
slowly add milk to the eggs and sugar. (If hot milk is added quickly,
it will cook the eggs.) Sprinkle raisins evenly over the bread.
Slowly pour the milk mixture over the bread. Scatter slivers of
butter over the top.

Set the baking dish in a larger pan and fill the outer pan with very
hot water to come about half way up the sides of the baking dish.
Place in preheated oven and bake for 45 to 60 minutes, or until a
light crust forms and the pudding is firm.

Allow the pudding to cool overnight in the refrigerator before
cutting into squares and removing from the pan.

Makes 9 servings.

For Bourbon Sauce: Melt butter over very low heat, stirring
continuously to keep it from separating. Pour into a mixing bowl. Add
powdered sugar and begin to mix slowly. Mix until sugar has dissolved
and mixture is smooth. Add heavy cream to sugar and butter mixture
and mix until smooth. Add bourbon and mix in.

Refrigerate for 1 hour before serving.

Makes 2 cups.