New Orleans Bourbon Bread Pudding

Name: New Orleans Bourbon Bread Pudding
Yield: Serves 8 to 10
Cuisine: American
Ingredients: 1 , French baguette (18- to 20-inch), torn into 1-inch pieces (10 cups); 1 cup, golden raisins; 3/4 cup, bourbon; 6 tablespoons, unsalted butter, cubed and chilled, plus extra for baking dish; 8 , large egg yolks; 1 1/2 cups packed (10½ ounces), light brown sugar; 3 cups, heavy cream; 1 cup, whole milk; 1 tablespoon, vanilla extract; 1 1/2 teaspoons, ground cinnamon; 1/4 teaspoon, nutmeg; 1/4 teaspoon, salt; 3 tablespoons, granulated sugar

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Appears in Cook's Country December/January 2007, Cook's Country TV

Desserts or Baked Goods

American

Puddings, Custards, Gelatins, & Souffles

In the best bourbon bread pudding, a rich custard envelopes the bread with a balance of sweet spiciness and musky Big Easy bourbon flavor.

SERVES8 to 10

has video

WHY THIS RECIPE WORKS

We started our New Orleans Bourbon Bread Pudding recipe by tearing a baguette into ragged pieces, which gave the bread pudding a rustic look. We then toasted the bread to a deep golden brown, which prevented the prepared recipe from turning...

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