*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, May 05, 2024 11:23 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Puddings » Bread Pudding With Whiskey Sauce-Bon Ton Cafe
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Bread Pudding With Whiskey Sauce-Bon Ton Cafe recipe to your favorite Save to favorite   Discuss Bread Pudding With Whiskey Sauce-Bon Ton Cafe recipe Write a comment   Print Bread Pudding With Whiskey Sauce-Bon Ton Cafe recipe Print this recipe   Email Bread Pudding With Whiskey Sauce-Bon Ton Cafe recipe to friend Email this recipe
  Bread Pudding With Whiskey Sauce-Bon Ton Cafe
  Category: Puddings
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 307
Ingredients:

MMMMMBREAD 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

MMMMMWHISKEY SAUCE

1 cup Sugar
1 Stick butter (or margarine)
1 Egg, beaten
2 oz Bourbon whiskey or Southern Comfort, rum also works well
Instructions:
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
Rate this recipe:  
Featured Recipe
» Crab Mousse
Category: Misc
Hits: 186
Rating:rating: (4)(4)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com