New Orleans Bread Pudding with a Bourbon Sauce

total time:: 1 hr

Makes 10 servings

When I made this for a boyfriend’s birthday, I didn’t have high hopes...after all, I know very little about making desserts. But I was so impressed with how wonderfully it came out - moist and creamy and full of sweet, spicy flavor!
It didn’t look a thing like the picture, but it still came out pretty great.

ingredients

1 teaspoon unsalted butter
4 large eggs
1 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 teaspoon pure vanilla extract
1/4 cup bourbon
2 cups half-and-half
8 slices day-old French bread, cut into 1/2-inch cubes (about 4 cups)
1 cup raisins
1 recipe Spiced Cream, recipe follows
Sprigs fresh mint
Shaker confectioners’ sugar

directions

1
Preheat the oven to 350 degrees F.
2
Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and bourbon together in a large mixing bowl until very smooth. Add the half-and-half and mix well. Add the bread and raisins, and let the mixture sit for 2 hours, stirring occasionally.
3
Pour mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1-inch thick slices. Lay each slice in the center of each serving plate. Spoon some of the Bourbon Sauce over the pudding. Top with the spiced cream. Garnish with a sprig of fresh mint and confectioners’ sugar.
4
Spiced Cream:
5
1 quart heavy cream
6
1/4 cup granulated sugar
7
1/2 teaspoon ground cinnamon
8
1/4 teaspoon freshly grated nutmeg
9
Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.