Classic New Orleans Bread Pudding With A Bourbon Sauce

Recipe Ingredients

1 teaspoon	5ml	Unsalted butter
4 teaspoons	20ml	Eggs (large)
1 cup	160g / 5.6oz	Light brown sugar - (firmly packed)
1/2 teaspoon	2.5ml	Ground cinnamon
1/8 teaspoon	0.6ml	Freshly-grated nutmeg
1 teaspoon	5ml	Pure vanilla extract
1/4 cup	59ml	Bourbon
2 cups	474ml	Half-and-half
8		Day-old French bread - cut 1/2" cubes
1 cup	160g / 5.6oz	Raisins
1		Spiced Cream - (see recipe)
		Kentucky Bourbon Sauce - (see recipe)
		Fresh mint sprigs
		Shaker confectioners' sugar

Recipe Instructions

Preheat the oven to 350 degrees. Grease a 6-cup (9 1/4- by 5 1/4- by 2 3/4-inch) loaf pan with butter.

Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.

Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes.

To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the Spiced Cream. Garnish with a sprig of fresh mint and confectioners' sugar.

This recipe yields about 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D28) - from the TV FOOD - NETWORK

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