On Saturday night friends and I had great fun at a Murder Mystery Dinner – themed Mardi Gras. This is a dinner where everyone brings a different dish, and my contribution was N’awlins Bread Pudding. I estimate the calories at a gazillion and the carbs at 2 gazillion, so I changed the original recipe to cut down (a little) since it has a pretty outrageous ingredient list.
I made the recipe below and there was plenty for the 16 or so people attending. If I were making is just for dinner I’d probably cut it down by at least half.
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N’awlins Bread Pudding
8 cups stale bread (1 medium loaf)
- I didn’t remember to let it go stale so took fresh bread and toasted it
1 cup peanut butter chips
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
1 cup shredded coconut
½ cup dried cherries
1 ¼ cups sugar
2 cups skim milk
3/4 cups heavy cream
1 ¼ cups light cream
3 eggs
8 tablespoons melted light butter
2 teaspoon pumpkin spice
2 tablespoons vanilla extract
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WHISKEY SAUCE (makes 1 cup sauce)
1/2 cup light butter
1 1/2 cups powdered sugar
1 egg yolk
1/2 cup bourbon (any)
Directions
Combine all ingredients in large bowl.
Pour into a buttered 9×13 inch baking dish or two 8″ square pans.
Place on middle rack in non-preheated oven.
Bake at 350°F for approximately 1 hour and 15 minutes, or until the top is golden-brown.
When the bread pudding is done baking, prepare the WHISKEY SAUCE.
Heat butter and sugar over medium heat until all the butter is absorbed.
Remove from heat and blend in egg yolk.
Pour in bourbon gradually to taste, stirring constantly.
Sauce will thicken as it cools.
Serve warm over bread pudding.
***BOURBON NOTES: Using Jack Daniels will result in a stronger taste, whereas Southern Comfort will give you a sweeter taste. (I used the cheapest I could find it was still very good.)
The original recipe can be had at Recipe Zaar.
N’awlins BREAD PUDDING
8 cups stale bread (1 medium loaf)
I didn’t remember to let it go stale so took fresh bread and toasted it
1 cup peanut butter chip
1 cup chocolate chips
1 cup butterscotch chips
1 cup chopped nuts
1 cup shredded coconut
½ cup dried cherries
1 ¼ cups sugar
2 cups skim milk
3/4 cups heavy cream
1 ¼ cups light cream
3 eggs
8 tablespoons melted light butter
2 teaspoon pumpkin spice
2 tablespoons vanilla extract
WHISKEY SAUCE (makes 1 cup sauce)
1/2 cup light butter
1 1/2 cups powdered sugar
1 egg yolk
1/2 cup bourbon (any)
Directions
Combine all ingredients in large bowl. Pour into a buttered 9×13 inch baking dish or two 8” square pans.
Place on middle rack in non-preheated oven.
Bake at 350°F for approximately 1 hour and 15 minutes, or until the top is golden-brown.
When the bread pudding is done baking, prepare the WHISKEY SAUCE.
Heat butter and sugar over medium heat until all the butter is absorbed.
Remove from heat and blend in egg yolk.
Pour in bourbon gradually to taste, stirring constantly.
Sauce will thicken as it cools.
Serve warm over bread pudding.
***BOURBON NOTES: Using Jack Daniels will result in a stronger taste, whereas Southern Comfort will give you a sweeter taste. (I used the cheapest I could find it was still very good.)
