Creole Bread Pudding

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 cups brown sugar, packed
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 5 eggs, lightly beaten
• 4 cups milk
• 2 cups whipping cream
• 5 teaspoons vanilla extract
• 14 bread, slices 1 inch thick
• 1 cup raisins
• 1 1/2 cups pecan pieces
• 2 cups whipping cream
• 9 tablespoons granulated sugar
• 1 1/2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 egg yolks
• 1/4 cup whiskey

Recipe

• 1 preheat the oven to 300 degrees f. in a large bowl, blend the sugar, cinnamon and nutmeg. whisk in the eggs, milk, cream and vanilla. tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan. pour the custard mixture over the bread and allow to soak until soft, about 1 hour. stir the raisins into the pudding and top with the nuts. bake uncovered 1 1/2 hours. prepare the whiskey sauce and keep warm until needed. scoop the bread pudding into individual bowls and top with the reserved whiskey sauce.
• 2 to prepare the whiskey sauce: heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. simmer 2-3 minutes. put the yolks into a stainless steel bowl; whisk. temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. return the yolk mixture to hot cream mixture, whisking in slowly. after the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees f. remove from heat and pour through a fine mesh strainer. add the whiskey, adjusting to taste, and keep warm until ready to use. sauce may be stored in a covered container in the refrigerator up to 3 days.