Bread Pudding is one of my favorite comfort foods during the cold fall and winter months. Serve this fantastic Bread Pudding warm from the oven with either a warm Whiskey Sauce or Vanilla Sauce for the ultimate yummy experience. This recipe is adapted from Chef Emeril Lagasse’s New Orleans style Bread Pudding recipe, and it is simply wonderful.
Recipe type: Baked Dessert | Pudding
Serves: 10 to 12
Pan: One 13x9x2 inch or 11x8x2 inch oblong pan Pan Prep: Buttered Oven Temp: 350° Storage: Cover and Refrigerate
- ½ to ¾ cup raisins
- ¼ cup bourbon, whiskey, or rum
- 1 loaf day old French bread, cut into 1-inch cubes (12 to 14 cups)
- 6 large eggs
- 4 cups whole milk
- 2 cups whipping (heavy) cream
- 1¾ cups plus 2 tablespoons firmly packed light brown sugar
- 4 teaspoons pure vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 tablespoons melted unsalted butter for buttering pan
- In a small bowl, combine raisins with bourbon, whiskey, or rum and let sit at least 30 minutes to soak.
- Place the bread cubes in a very large mixing bowl. Set aside.
- In a large bowl, add eggs and use a fork or wire whisk to lightly whisk the eggs. Add whole milk, whipping cream, brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk to thoroughly mix. Pour the milk mixture along with the raisin mixture over the bread cubes and stir with a large rubber spatula or wooden spoon to thoroughly combine. Let the mixture sit at room temperature for 30 to 45 minutes to allow the liquids to thoroughly soak into the bread cubes.
- Meanwhile: Preheat oven to 350 degrees F. Prepare one 13x9x2 inch or 11x8x2 inch oblong pan; coat bottom and sides of pan with the 2 tablespoons of melted butter.
- Transfer the bread cube mixture to the prepared pan.
- Tip: the bread pudding may bubble over while baking; bubbling juices are very sticky and can be hard to clean up. There are a few solutions for easy clean up. Place the filled pan on a rimmed baking sheet that has been lined with foil or parchment paper. If using foil, grease the foil for easier removal, or juices that have bubbled over will cause the foil to stick to the bottom of the pan. Discard the paper or foil along with the spilled juices after baking. Or, place a non-stick baking mat on top of un-greased foil, curve up the edges of the foil to keep the juices from spilling onto the floor of the oven, and place the filled pan directly on the baking mat. Or, place a drip pan lined with foil on a lower oven rack underneath the filled pan while it is baking to catch the juices when they bubble over.
- Bake: Bake until the center of the bread pudding is set, 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire cooling rack for 20 to 30 minutes before serving.
- Serving: Serve Bread Pudding warm directly from the baking pan sprinkled with a little powdered sugar if desired, along with Whiskey Sauce or Vanilla Sauce poured over the top of the pudding or poured onto the plate with the Bread Pudding placed on top. Refrigerate leftovers.
Adapted from: Food Network.com, Emeril Lagasse, New Orleans Style Bread Pudding with Whiskey Sauce