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
We are able to trace the history of written recipes way back into ancient history, at least as far back as the ancient Egyptians, and possibly even further. In practice though, in the main part, these old records were just basic hieroglyphic or cunieform recipes for preparing meals.
As we move into Roman times 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into appetizers, main meal and desserts, a style of dining still practiced today. Aspicius also recounts how the early Romans used many different aromatic flavors, including a few that are still present in modern kitchens like bay, mint and asafoetida. During the next few centuries, the rich families of Europe competed to serve up the most exotic meals, and consequentially cooks and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and recording recipes to help cooks of their time. By the advent of the 20th century, recipe books were highly popular mostly due to better eduction, more free time and disposable income. |
We hope you enjoy this Bread Pudding With Whiskey Sauce Bon Ton Cafe recipe.
