Creole Bread Pudding With Bourbon Sauce

Photo: Southern Living

My father loved bread pudding, but we never made it at home. When my mother made a big weekend breakfast, it was always savory: crispy bacon, eggs, biscuits, orange juice and coffee. If you desired something sweet, you put strawberry preserves on your hot biscuit. My dad ordered bread pudding when we ate out at a restaurant, usually as a dessert after dinner.

Today I'm jazzing up my father's favorite, bread pudding, with pecans. I often add nuts to my pastries, too, to balance the sugar. Here is the recipe:

Creole Bread Pudding

Photo: Simply

Ingredients:

2 cups milk
2 large eggs
1/4 cup brown sugar (or to taste)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons vanilla extract
7 slices of whole grain bread
1/2 cup broken pecans (or walnuts)
1/2 cup raisins

Optional: 1 cup whipping cream (I omit it because I don't think to buy it, but then add 1 extra cup of milk as we like pudding.)

Directions:

1) In a mixing bowl whisk together the milk and eggs. Add whipping cream if you use it.

2) Add the brown sugar, cinnamon, nutmeg and vanilla.

3) Tear the bread into large bite size pieces and toss into a lightly buttered square 9'' by 13" baking pan.

4) Toss in most of the raisins and about half of the nuts.

5) Next pour in the custard egg and milk mixture and let it soak into the bread - 15 minutes or so.

6) Top with the rest of the raisins and nuts.

7) Bake uncovered for 30 minutes, or until the top is a bubbling golden brown (The bread absorbs the pudding, but the dish shouldn't be dry.) Cool for 10-15 minutes.

Next make the sauce as the bread pudding is baking in the oven. I'll give you 2 possible sauces. Choose one:

Creole Bourbon Sauce 

Ingredients:

Photo: Greyfriars Bobby Bar

1/2 cup butter
1 egg 
1 cup water
1 cup brown sugar
2 tablespoons good Kentucky bourbon

Note: Frankly, I omit the egg, butter and bourbon, instead I make plain ole Brown Sugar Syrup. Using a 1:1 ratio: One cup of brown sugar to one cup of water. Whisk in a pot over heat until the brown sugar dissolves. Turn off the heat after it begins to boil. Let it cool and store in a glass bottle with a lid. But 1st pour it over the bread pudding. Extra brown sugar sauce keeps forever in the refrigerator and can be used on pancakes and French toast. I love brown sugar syrup as much as maple syrup and so always keep a batch in the refrigerator (in an empty maple syrup bottle). 

Use the fancy Creole (with egg) Sauce within a week:

Directions:

1) In a large sauce pan, melt the butter and let cool for 10 minutes.
2) In a cup mix the egg into the water. Whisk into the cooled melted butter.
3) Turn the heat back on and stir in the sugar. Whisk constantly until the sugar dissolves. 
4) When the mixture begins to boil, remove from the heat and stir in the Kentucky bourbon. Let the sauce cool.
5) Serve the bourbon sauce over warm bread pudding ... a little or a lot according to taste.

Store any leftovers in the refrigerator. Good warm or cold!


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