Sunday, February 21, 2010

More N' Orleans Treats

Bread pudding is not my absolute favorite dessert - I happen to be a chocolate freak. For this one, I make an exception. It is really wonderful with ice cream and the bourbon sauce and a great way to use up leftover bread.

Bread Pudding w/ Bourbon Sauce serves 6

2 eggs
2 tablespoons melted butter
1 tablespoon vanilla
1 tablespoon bourbon
about 2 cups milk (may need more if your bread seems dry)
3/4 cup sugar
about 2 cups of bread tonight I used brioche (if it's really got a heavy crust then cut that off; otherwise use any leftover bread - if I think I'm not going to eat all of it before it goes stale, I'll just cut it into cubes and throw it in a ziploc in the freezer)
about 4/3 cup chopped pecans
about a tablespoon of turbinado sugar it's like a raw brown sugar (just use some brown if you don't have it)

Mix eggs, butter, vanilla, bourbon, milk and sugar together. Spray a small square or rectangle pan and then add the bread cubes. Pour the milk mixture over and press it down. Sprinkle pecans over the top along with the turbinado sugar. Bake at 325 degrees for about 40 min or until brown on top. Serve hot with a scoop of vanilla ice cream and bourbon sauce.

Bourbon Sauce

1/4 cup sugar
1/4 stick butter
1/4 cup cream
3 tablespoons bourbon

Bring all to a boil for a couple min. Pour just a small amount over the pudding serving.


  1. Richard's Granddady would have loved this one. Do you have a low calorie version that would taste as good?

  2. I think you could use lower fat milk - but you would probably have to skip the bourbon sauce. Maybe just a little bourbon poured on top...