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Have you made Bread Pudding With Whiskey Sauce-bon Ton Cafe?
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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bread Pudding With Whiskey Sauce-bon Ton Cafe

Recipe Tags: Pudding Recipes

Date Added: January 04, 2014

Ingredients:

1 Unit French Bread 1 Unit French Bread or potato rolls from Albertsons
1 Unit Milk 1 Unit Quart milk
3 Unit Eggs 3 Unit Eggs large
2 Cups Sugar 2 Cups Sugar confectioner'
2 Tablespoons Extract Of Vanilla 2 Tablespoons Extract Of Vanilla or orange flower water; optional
2 Teaspoons Ground Cinnamon 2 Teaspoons Ground cinnamon for garnish
1 Cup Raisin 1 Cup Raisins (up to 1)
3 Tablespoons Margarine 3 Tablespoons Melted margarine
1 Cup Sugar 1 Cup Sugar confectioner'
1 Unit Margarine 1 Unit Stick butter (or margarine)
1 Unit Egg 1 Unit Egg beaten
2 Ounces Bourbon 2 Ounces Bourbon whiskey or Southern Comfort; rum also works well
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Directions:

1. This is the classic New Orleans bread pudding, as prepared at the Bon Ton Cafe on Magazine Street.

2. I consider it a quintessential version, but there are many possible variations: you can enrich it by using half-and-half instead of milk, and an extra egg; you can add different fruits, nuts, etc.

3. Preheat oven to 350 degrees. Tear bread into chunks and soak in milk.

4. Crush with hands to make sure milk has soaked through.

5. Add eggs, sugar, vanilla, cinnamon, raisins and stir well.

6. Pour melted margarine or butter in bottom of a heavy 9 x 14 baking pan.

7. Add bread mixture (and I sprinkle more cinnamon and raisins on top) and bake until very firm, about 40 minutes Cool pudding, cube it and put it into individual dessert dishes.

8. When ready to serve, add whiskey sauce and heat under broiler for a few minutes (last step optional).

9. Whiskey sauce A variation that I like is to use Southern Comfort for the sauce instead of whiskey.

10. Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved.

11. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners, Alcohol, Fructose Malabsorption allergies.
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