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Recipe. Classic New Orleans Bread Pudding with a Bourbon Sauce. Add as many or as few raisins as you like! And be fancy, use the golden ones. Prep Time: 15 minutes. Total Time: 1 1/2 hours. Yield: 6 to 8 servings. Ingredients. 1 teaspoon unsalted butter. 4 large eggs. 1 cup firmly packed light brown sugar. 1/2 teaspoon ground cinnamon.
Recipe. New Orleans Style Bread Pudding With Whiskey Sauce. Yield: 10 to 12 servings. Ingredients. 12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian. 7 tablespoons unsalted butter. 2 cups heavy cream. 4 cups whole milk. 6 large eggs. 1 3/4 cups plus 2 tablespoons light brown sugar. 4 1/2 teaspoons pure vanilla extract.
directions. Preheat the oven to 350 degrees F. 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.
Recipe. Brown Butter-Pecan Bread Pudding with Bourbon Sauce. Prep Time: 20 minutes. Total Time: 1 hour and 15 minutes. Yield: 8 servings. Ingredients. 3 large eggs. 1 cup whole milk. 1 cup heavy cream. 3/4 cup light brown sugar. 3 teaspoons vanilla extract. 1 1/2 teaspoons ground cinnamon. 1/2 teaspoon ground nutmeg. 1/2 teaspoon kosher salt.
This New Orleans bread pudding is adapted from Emeril Lagasse's classic dessert recipe to be made easier for beginner bakers at home. A golden brown and crispy bread pudding with a vanilla bourbon custard is dotted with golden raisins and drizzled with warm bourbon sauce over the top.
Serving. 1 tsp unsalted butter. 4 large eggs. 1 cup firmly packed light brown sugar. 1/2 tsp ground cinnamon. 1/8 tsp freshly grated nutmeg. 1 tsp pure vanilla extract. 1/4 cup bourbon. 2 cups half-and-half. 8 slices day-old french bread, cut into 1/2-inch cubes (about 4 cups) 1 cup raisins. 1 recipe spiced cream , recipe follows. sprigs fresh mint
"Originally the country cook's solution for using up stale bread as well as cream and eggs, bread pudding is now considered an elegant dessert. This rich version is accented with pecans and accompanied with bourbon sauce."
Not just any potluck, oh no! This is a special virtual one that highlights recipes by Emeril Lagasse. The Sunday Supper team of bloggers has really come together for this event. I very much wish it wasn’t virtual so I could head over to the spread and dig in to the incredible food.
Whiskey Sauce: In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a...
Classic New Orleans Bread Pudding with a Bourbon Sauce, a great addition to your Thanksgiving menu #TBT #EmerilLive http://bit.ly/2g20Qua.