Brennan's of Houston: Creole Bread Pudding

September 23, 2015
 
Every Southern cook should have a go-to bread pudding recipe. If you don't, give this one a try.

Bread Pudding

3 cups packed brown sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
5 eggs, lightly beaten
4 cups milk
1 cup whipping cream
5 teaspoons vanilla extract
14 bread slices, 1-inch thick
1 cup raisins
1½ cups pecan pieces

Instructions: Preheat the oven to 300 degrees. 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-size pieces and place in a lightly buttered 9-by-13-inch pan.

Pour the custard mixture over the bread and allow to soak until soft, about 1 hour refrigerated.

Stir the raisins into the bread pudding and top with nuts.

Bake uncovered 1½ hours. Prepare the Rye Whiskey Sauce and keep warm until needed.

Scoop the bread pudding into individual bowls and top with the Rye Whiskey Sauce.

Rye Whiskey Sauce
2 cups whipping cream
9 tablespoons sugar
1½ teaspoons cornstarch
2 tablespoons cold water
2 egg yolks
¼ cup rye whiskey

Instructions: Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until the mixture begins to boil.

Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 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. Remove from heat and pour through a fine mesh strainer.

Add the whiskey, adjusting to taste, and keep warm until ready to use. Store sauce in covered container in the refrigerator up to 3 days.

Note: When reheating sauce, be sure to use a moderate temperature so the egg in the sauce doesn't curdle.