Description
Recipe is from the historic brennan's restaurant in houston, texas. The restaurant first opened in 1967 as a sister restaurant to the world famous commander's palace in new orleans. Definitely not low calorie – would be a great special occasion dessert. Note: i am not fond of whiskey in my sauce; therefore, i prefer to leave it out entirely and use vanilla extract instead.
Ingredients
- Brown Sugar
- Cinnamon
- Nutmeg
- Eggs
- Milk
- Whipping Cream
- Vanilla Extract
- Bread
- Raisins
- Pecan Pieces
- Granulated Sugar
- Cornstarch
- Cold Water
- Egg Yolks
- Whiskey
Instructions
- Preheat the oven to 300 degrees f
- In a large bowl, blend the sugar, cinnamon and nutmeg
- Whisk in the eggs, milk, cream and vanilla
- Tear the bread slices into big, bite-sized pieces and place in a lightly buttered 9 x 13 pan
- Pour the custard mixture over the bread and allow to soak until soft, about 1 hour
- Stir the raisins into the pudding and top with the nuts
- Bake uncovered 1 1 / 2 hours
- Prepare the whiskey sauce and keep warm until needed
- Scoop the bread pudding into individual bowls and top with the reserved whiskey sauce
- To prepare the whiskey sauce: heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil
- Mix the cornstarch and cold water in a small bowl until smooth
- Slowly whisk into simmering cream
- Simmer 2-3 minutes
- Put the yolks into a stainless steel bowl
- Whisk
- Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks
- Return the yolk mixture to hot cream mixture, whisking in slowly
- After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees f
- Remove from heat and pour through a fine mesh strainer
- Add the whiskey, adjusting to taste, and keep warm until ready to use
- Sauce may be stored in a covered container in the refrigerator up to 3 days