If you’ve ever been to New Orleans, you know that one of the most popular local desserts is bread pudding with whiskey sauce. Every restaurant that serves it has their own version. While most use that light-as-air New Orleans French bread as the base, some add raisins, peaches or even white chocolate. This recipe is much more straightforward. It’s easy to make and uses just bread and custard. Sometimes simple is the best.
Preheat oven to 350 degrees. Generously butter a 9 x 13-inch baking dish.
- - Step 1: Bread Pudding
In a large bowl, combine the white sugar, brown sugar, cinnamon and salt.
Whisk in eggs, one at a time.
Add the milk, cream and vanilla and whisk until everything is combined.
Add the bread and toss so that the liquid coats everything.
Let it stand at room temperature for 45 minutes.
Transfer the bread mixture to the baking dish.
Bake for 50 minutes or until it is set in the middle.
- - Step 2: Whiskey Sauce
Whisk the cornstarch and ¼ cup of the whisky together in a small bowl to make a slurry. Set aside.
In a saucepan over medium-low heat, add cream, milk, sugar and salt. Turn up the heat to medium and bring to a boil. Watch this very closely so that it doesn’t boil over.
When it begins to boil, whisk in the cornstarch and whiskey mixture and bring it back to a boil. Turn the heat down to a simmer for 5 minutes, whisking continuously so that it doesn’t burn.
Remove from heat and whisk in the butter.
Serve warm over the bread pudding.
Cut the warm pudding into squares and pour the whiskey sauce over top of it. It’s a good idea to have extra sauce on the table in case anyone wants more.
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