As promised, here is the easy recipe for the luscious and so comforting Louisiana Bread Pudding and Whisky Sauce, one of the desserts I offered at our Thanksgiving feast this year.
I made it for years every Thanksgiving when we were living in Chicago, but once we moved to Maryland I don’t recall making it for the 25 years we lived there.
When deciding on desserts this year my thoughts went to this delicious bread pudding.
After searching through my recipes several times unsuccessfully, I called my sister. If I had given a copy to one person back then, it would have been her.
Fortunately, I was right , and the Louisiana Bread Pudding was every bit as wonderful as I had remembered.
Here it is…
Louisiana Bread Pudding and Whiskey Sauce (source unknown)
1 cup heavy whipping cream
¾ cup whole milk
8 and ½ ounces stale good quality French bread with the crust removed, and cut into large cubes
4 large or extra large egg yolks
1 cup sugar
2 teaspoons pure vanilla extract
3 large or extra large egg whites
2 tablespoons granulated white sugar
1 cup raisins
Pour the cream and milk over the bread in a large bowl.
Beat the egg yolks and 1 cup of sugar in a medium bowl till light.
Stir in the raisins and vanilla.
Gently stir the yolk mixture into the bread mixture.
Let stand 10 minutes.
Meanwhile, beat the egg whites in a small bowl until foamy.
Gradually add the 3 tablespoons sugar to the egg whites.
Beat the egg white mixture till stiff but not dry with an electric mixer or hand mixer.
Fold it into the bread mixture.
Pour the batter into a buttered 2 quart souffle dish or other similar baking dish.
Place the baking dish in a baking pan and fill with water 1/3 up the side of the dish. (water bath)
Bake in a preheated 350 degree oven until the top is puffed and a knife inserted in the center comes out clean, about 1 hour.
Cool on a wire rack.
Whiskey Sauce (makes 1 and ½ cup sauce)
3 large or extra large egg yolks
½ cup sugar
1 cup hot heavy whipping cream
1/3 cup hot milk
1 teaspoon pure vanilla extract
1 tablespoon bourbon
Beat the egg yolks and ½ cup sugar in a medium saucepan until light.
Stir in the hot cream and milk.
Cook over low heat, stirring constantly about 15 minutes or until the sauce coats the back of a spoon.
Stir in the vanilla.
Continue cooking, stirring constantly for 10 more minutes.
Stir in the bourbon, and continue cooking, stirring constantly for another 5 minutes.
Cool.
Serve with sauce.
Note: can be made ahead and refrigerated till ready to use. Rewarm before serving.
Note: Bread Pudding can also be made in advance, refrigerated, and rewarmed before serving. Or, if you can’t wait, just rewarm the sauce!