Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  
   
 
     
Cooking courses :
Cooking courses
Cooking vacations
Cooking holidays
Culinary tours
Cooking tours

New Orleans Bread Pudding with Whiskey Sauce RECIPE

This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

"This recipe comes from my friend in New Orleans and it is marvelous. It's very easy to make."

Ingredients

1/2 stick butter
1/2 cup sugar
2 cups milk
1/2 tsp. cinnamon 
1 quart day old French bread
1/2 tsp. nutmeg
1/2 cup cubed pineapple
1 tsp. vanilla
1/2 cup raisins
2 eggs beaten
1/4 tsp. salt

Sauce:
1/2 stick butter, softened
2 cups powdered sugar
1/4 cup bourbon

Method
  • Combine milk and butter in a saucepan and heat until butter is melted.
  • In a large mixing bowl, combine bread, pineapple and raisins.
  • Add milk and butter.
  • Mix and let stand several minutes to let bread absorb liquid.
  • Combine sugar, salt and spices.
  • Add beaten eggs and vanilla and mix well.
  • Pour over bread-milk mixture and stir until well mixed.
  • Pour into a well greased (use butter) 1½ quart baking dish.
  • Bake at 350Fº for 40 minutes.
  • To make the sauce cream together butter and powdered sugar. Slowly beat in bourbon.
  • Serve warm.

Shirley Cline

EMAIL US