Creole Bread Pudding

Name: Creole Bread Pudding
Ingredients: 3 cups packed brown sugar; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 5 eggs, lightly beaten; 4 cups milk; 1 cup whipping cream; 5 teaspoons vanilla extract; 14 bread slices, 1-inch thick; 1 cup raisins; 11/2 cups pecan pieces; Rye Whiskey Sauce; 2 cups whipping cream; 9 tablespoons sugar; 11/2 teaspoons cornstarch; 2 tablespoons cold water; 2 egg yolks; 1/4 cup rye whiskey

17 ingredients

1 steps

Ingredients

3 cups packed brown sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
5 eggs, lightly beaten
4 cups milk
1 cup whipping cream
5 teaspoons vanilla extract
14 bread slices, 1-inch thick
1 cup raisins
11/2 cups pecan pieces
Rye Whiskey Sauce
2 cups whipping cream
9 tablespoons sugar
11/2 teaspoons cornstarch
2 tablespoons cold water
2 egg yolks
1/4 cup rye whiskey

Directions

1

{"0":"Preheat the oven to 300 degrees. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla.","2":"Tear the bread slices into big, bite-size pieces and place in a lightly buttered 9-by-13-inch pan.","4":"Pour the custard mixture over the bread and allow to soak until soft, about 1 hour.","6":"Stir the raisins into the bread pudding and top with nuts.","8":"Bake uncovered 11\/2 hours. P","9":"repare the Rye Whiskey Sauce and keep warm until needed.","11":"Scoop the bread pudding into individual bowls and top with the Rye Whiskey Sauce.","13":"Rye Whiskey Sauce","14":"Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until the mixture begins to boil.","16":"Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes.","18":"Put the yolks into a stainless steel bowl; whisk.","20":"Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks.","22":"Return the yolk mixture to hot cream mixture, whisking in slowly.","24":"After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh strainer.","26":"Add the whiskey, adjusting to taste, and keep warm until ready to use.","28":"Store sauce in covered container in the refrigerator up to 3 days.","30":"Note: When reheating sauce, be sure to use a moderate temperature so the egg in the sauce doesn't curdle."}