Bread Pudding Recipe
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This bread pudding recipe is based on one from the famed Bon Ton Cafe in New Orleans, which by the way is back open for business (lunch only at the time of this writing). My friend Becca has been making this bread pudding in her family for years and made us this delicious batch for the holidays. The sauce is loaded with bourbon (Becca says the Bon Ton's sauce has even more bourbon in it), so you might want to use somewhat less.
Bread Pudding Recipe
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Ingredients
Bourbon Sauce:
- 1/2 cup (1 stick) butter, melted
- 1 cup sugar
- 1 egg
- 1 cup Kentucky bourbon whiskey
Bread Pudding:
- 1 loaf French bread, cut into 1-inch squares (about 6-7 cups)
- 1 qt milk
- 3 eggs, lightly beaten
- 2 cups sugar
- 2 Tbsp vanilla
- 1 cup raisins (soaked overnight in 1/4 cup bourbon)
- 1/4 teaspoon allspice
- 1/4 to 1/2 teaspoon cinnamon
- 3 Tbsp unsalted butter, melted
Method
Bourbon Sauce:
In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk before serving. The sauce should be soft, creamy, and smooth.
Bread Pudding:
1 Preheat oven to 350°F.
2 Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
3 Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.
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Posted by Elise on Dec 31, 2005 and indexed Bread Pudding, New Orleans, Pudding
Elise, you just solved a family riddle for me! My mother has long, long made bread pudding with "whiskey bon ton sauce" when she had left over french bread (which sauce, incidentally, is fabulous over ice cream and pie). However, we never knew was bon ton meant. She waved her hand once and said "I don't know, I think it's a form of french or something." This is nearly identical to her recipe, so she must have been making the Bon Ton's pudding and sauce all these years without knowing the origin. Thank you! (and its delicious).