BREAD PUDDING
1 loaf french bread
1 quart milk
3 eggs
2 cup sugar
2 tbsp vanilla extract
2 tsp ground cinnamon
1 cup raisins
3 tbsp melted margarine
WHISKEY SAUCE
1 cup sugar
1 stick butter (or margarine)
1 egg, beaten
2 oz bourbon whiskey or southern comfort, rum also works wel
Directions
This is the classic New Orleans bread pudding, as prepared at the Bon
Ton Cafe on Magazine Street. I consider it a quintessential version,
but there are many possible variations: you can enrich it by using
half-and-half instead of milk, and an extra egg; you can add
different fruits, nuts, etc.
Preheat oven to 350 degrees. Tear bread into chunks and soak in milk.
Crush with hands to make sure milk has soaked through. Add eggs,
sugar, vanilla, cinnamon, raisins and stir well. Pour melted
margarine or butter in bottom of a heavy 9 x 14 baking pan. Add bread
mixture (and I sprinkle more cinnamon and raisins on top) and bake
until very firm, about 40 mins. Cool pudding, cube it and put it into
individual dessert dishes. When ready to serve, add whiskey sauce and
heat under broiler for a few minutes (last step optional).
Whiskey sauce
A variation that I like is to use Southern Comfort for the sauce
instead of whiskey. Cream sugar and butter and cook in a
double-boiler until very hot and well-dissolved. Add well-beaten egg
very slowly and whip very fast so egg doesn't curdle. Cool and add
liquor. Walt MM
Serves 8
Servings: 8 servings
Bread Pudding With Whiskey Sauce-Bon Ton Cafe Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Bread; Bread Pudding; Breads
The History of Recipes
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Interestingly, the oldest recipe in existence, according to academics is a collection of clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. Moving on, we have a couple of interesting books which appeared in the fourteenth century - a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is popular today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of the time. During the next few hundred years, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic meals, and as a consequence, the best chefs and their recipes were much in demand. Notwithstanding that, it was during the 1800s that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing popular recipes of the day. Like it or not, the introduction of TV brings us TV cookery programs and the recipe books that accompanied them. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Bread Pudding With Whiskey Sauce Bon Ton Cafe recipe.
