New Orleans Bread Pudding, Burbbon Sauce and Spiced Cream

These came from Allrecipes.com if I remember correctly. When we lived in the Phoenix area one of our favorite places to go was to a place in Tempe call Ruls Bula. It is an Irish pub that was built in Dublin and then taken apart and shipped to Tempe. You can get some really great "Pub Grub" there as well as the atmosphere and music for the old sod. Oh, and they will build you a Guinnus as well.
This is as close as I have come to their Irish Bread Pudding with Whisky Sauce.

New Orleans Bread Pudding

1 tsp butter, melted (to grease the baking dish)
4 lrg eggs
1 C firmly packed brown sugar (Betty's uses white sugar)
1/2 tsp cinnamon
1/8 tsp freshly grated nutmeg
1 tsp vanilla extract
2 C 1/2&1/2(Betty uses whipping cream)
8 slices of stale French bread cut into 1/2" cubes (about 4 cups roughly)(Betty uses croissants, but day old sweet rolls would be really good as well)
1 C dried fruit (Raisin, cherries, cranberries are all good choices. However, please do yourself a favor and soften them. Put them in a bowl and cover them with water. In the micro-wave for 1-1.5 minutes on high. Let them set in the water while you mix up the rest and drain them of the water.

Butter or spray with non-stick a 6 cup baking dish or 9.25x5.25x2.75 loaf pan.

Whisk the eggs, sugar, cinnamon, nutmeg, and vanilla together in a large bowl (this recipe calls for 1/4 C of bourbon to use here if you want to you can) until it is very smooth and well blended. Add in the 1/2&1/2 and mix well. Add in the bread cubes and mix well. Add in to fruit that you have chosen and again mix it in well.

Put this in the refrigerator for 2 hours, stirring occasionally.

Pour the mixture into the prepared pan.

Bake it at 350F until the pudding is set in the center and doesn't jiggle when you shake the pan a bit. About 55 minutes.

Let it cool just a bit and them serve. This is very often served with a bourbon sause.

This one came with the Bread Pudding recipe


Bourbon Sauce
1 1/2 C heavy cream
1 C 1/2&1/2
2 tsp vanilla extract
1 tbsp corn starch
3 tbsp bourbon

Heat the cream, 1/2&1/2,vanilla and sugar in a heavy sauce pan over high heat, whisking for 3 minutes. Dissolve the corn starch in the bourbon, When the cream mixture, still on the heat, bubble form around the edges, stir in the bourbon mixture and swisk briskly. When the mixture begins to boil remove it from the heat and continue stirring with that whisk until throughly blended. The sauce will thicken slightly. Return to the heat at medium and continue stirring and cooking for 1 additional minute.


You might like to top it with spiced whip cream

Spiced Whipped Cream
2 C heavy whipping cream
1/4 C sugar
1/4 tsp cinnamon
1/8 tsp fresh grated nutmeg
Whip it just like you would whip cream. I usually like mine kind of stiff but be aware that the close you get to making it butter the stiffer it gets. So be careful. I have made butter more times than I care to remember.

This can be put in to a decorators bag and piped on any number of thing but in this case use a large tip and give it a pretty "Dairy Queen" swirl.