Bertolli

New Orleans Desserts Recipe List

Court of Two Sisters

613 Royal Street, New Orleans, LA 70130
504-522-7261

COURTYARD BREAD PUDDING

8 or More Servings

INGREDIENTS

3 c Milk
1 twenty four inch loaf of day-old French bread; cut into 1 1/2 to 2 inch cubes (12 cups bread cubes)
2/3 c Raisins
1/4 c Salted Butter, melted
4 Eggs
1 c Sugar
1/2 t Vanilla
1 t Cinnamon
3/4 t Ground Nutmeg
1/4 t Salt

METHOD

  • Scald the milk in a heavy 4 to 5-quart saucepan.
  • Remove from heat and allow to cool for about 5 minutes.
  • Then add the bread, raisins, and melted butter and mix thoroughly.
  • In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, and salt.
  • Mix until thoroughly blended.
  • Then add to the bread mixture and blend well.
  • Butter a 3 to 4-quart earthenware or china casserole thoroughly on all inner surfaces (or use a baking dish about 3 to 4 inches deep).
  • Pour the mixture into it and stir to distribute the ingredients evenly.
  • Bake uncovered in a preheated 350-degree oven for 1 hour and 10 minutes or until knife inserted in the center comes out clean and the tip begins to brown and form a rough crust.
  • Allow to cool to room temperature. Serve warm or chilled with Whiskey Sauce.

    INGREDIENTS FOR WHISKEY SAUCE

    1 1/4 lbs Butter
    1 lb Sugar
    9 Egg Yolks
    1/2 c Half and Half
    4 t Corn Starch mixed in 1/2 cup of Cold Water
    2 1/2 oz Bourbon

    METHOD

  • Melt butter and dissolve sugar over double boiler.
  • Add egg yolks and whip vigorously so that egg yolks do not curdle.
  • To this mixture add half and half and corn starch mixture.
  • Let cook over double boiler for 5 minutes.
  • Remove from heat and add whiskey.
  • Serve 2 oz. per serving of bread pudding.

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