The Quarantine Kitchen Episode 7: New Orleans Bread Pudding
Welcome back to The Quarantine Kitchen.
In this week's episode we tackle New Orleans style Bread Pudding. This recipe comes from University of Alaska Fairbanks Vice Chancellor Keith Champagne.
"Oh it takes me back to my grandmother, and my mother and an aunt. I had one aunt that would make differently," said Champagne. "She would put raisins, fruit cocktail, cherries, prunes, everything in it. Then with my grandma and my mom they would make it with the whiskey sauce and it wasn't always dry. So I am not a fan of dry bread pudding."
Here are the ingredients:
- 1/4 cup of raisins
- 2 tablespoons of bourbon
- 1 1/4 cups of milk
- 1/2 cup of sugar
- 1 tablespoons of vanilla extract
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- Pinch of salt
- 3 large eggs, lightly beaten
- 4 1/2 cups of French bread
- 1/2 cup of sugar
- 1/4 cup of corn syrup
- 1/4 cup of butter
- 1/4 cup of bourbon
Combine raisins and the bourbon in a bowl for 30 minutes. Drain the mixture in collider, saving the liquid.
Now mix the reserved liquid, the milk, sugar, vanilla extract, ground cinnamon, ground nutmeg, salt and the eggs. Add the bread, and toss that around before putting the mixture into a well-greased pan. Sprinkle the raisins on top, cover with foil and put it in the fridge for 30 minutes.
Preheat oven to 350 degrees.
Put the pudding dish into a larger pan, adding hot water to about one inch. Bake, covered, for 20 minutes.Uncover and bake for 10 minutes.
For the sauce, add the sugar, butter and corn syrup to a saucepan and bring that to a simmer. Stir for one minute and remove from the heat. Stir in the bourbon and serve warm with the bread pudding.
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