Dessert

Bread Pudding with a Whiskey Sauce
(based on the recipe from NOLA Cuisine)
We should have chopped the bread into slightly smaller pieces, and used slightly less bread as well, but otherwise this was yummy. The sauce made this dish!

Ingredients

• 2 c Sugar
• 1/2 tsp Nutmeg
• 1 tsp Cinnamon
  
• Pinch of Salt
• 13 Eggs
• 3 c Heavy Cream
• 1 c Milk
• 2 tbsp Vanilla
• 2 loaves of French Bread, cubed
• 1 tbsp Butter

• 2 tsp Corn Starch
• 2 tbsp Water
• 1 1/2 c Heavy Cream
• 1 tsp Vanilla
• 1/3 c Jack Daniels
  
• 1/3 c Sugar

Bread Pudding Instructions

1. Preheat the oven to 250 degrees F. Butter a 9 x 13 pan.
2. In a small bowl, mix together the sugar, cinnamon, nutmeg, and salt.
3. In a large mixing bowl whisk the eggs, then whisk in the cream, milk and vanilla extract. Add contents from the small mixing bowl. Fold in the bread cubes being sure to not break them up too much.
4. Place the prepared mixture into the cake pan, cover with foil and place the cake pan into a larger pan, sufficient enough to allow for a water bath which will cover the smaller pan by half way.
5. Place the pans into the oven and bake for 2 hours. Remove the foil and raise the temperature to 300 degrees for 1 hour more or until the top of the pudding is golden brown. The finished pudding should be slightly firm, while moist, but not runny.
6. Serve warm, topped with Whiskey Sauce (instructions below)
   

Whiskey Sauce Instructions

1. Mix together the water and cornstarch in a small bowl.
   
2. Bring the cream to a boil in a small saucepan. While boiling slowly whisk in the cornstarch slurry.
3. When the sauce is thickened remove from the heat and add the vanilla, bourbon and sugar. Set aside to cool to room temperature.

Serves 8