RECIPE Gluten Free New Orleans Style Bread Pudding with Whiskey Sauce

Another Emeril Lagasse recipe, he's just so damn good!
I've altered his quantities as, with all New Orleans recipes, they feed around 170 people!

I tried this out last week and it was superb. And a perfect use for all that stupid crumbly gluten free bread. (I think that I must find 3 useable slices in a whole pack, grr). I even did it with 'multi grain' gluten free bread mixed with white and it wasn't weird at all. Just yum.

Ingredients

6 cups 1-inch cubes gluten free bread
1/2 tablespoon unsalted butter
1 cups double cream
2 cups whole milk
3 large eggs
1 cup brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoons ground cinnamon
1/4 teaspoon freshly grated nutmeg
Sprinkle of salt
1/4 cup raisins

Method

Preheat the oven to 220 degrees C.
Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the butter and set aside.
Combine the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, around 30 minutes.

Serve warm with warm Whiskey Sauce.

Whiskey Sauce

1 cup double cream
1/4 cup whole milk
1/4 cup granulated white sugar
1 tablespoons cornflour
1/4 cup bourbon or other whiskey
Pinch salt
1 tablespoons unsalted butter

In a saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornflour and half of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining bourbon. Serve warm.

New Orleans Whiskey Sauce on Foodista

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