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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

New Orleans BREAD PUDDING with WHISKEY SAUCE Recipe

Brought to you by 1870 Banana Courtyard

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Yield: 8 servings

Ingredients:
• 2 cups sugar
• 5 cups of stale french bread, crumbled (bread must be stale to crumble. (Don’t worry. You won’t have to wait long. French Bread becomes stale 1 or 2 days after it’s baked. Save any extra to make French Toast. It’ll be the best you ever had!)
• 1 cup raisins
• 4 cups milk
• 4 Granny Smith apples peeled, cored, then cubed
• 4 large eggs, beaten
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• pinch of nutmeg
• 1 stick of butter

WHISKEY SAUCE: While the bread pudding is baking, you can prepare the whiskey sauce (and make another N’Awlins favorite, a Mint Julep, while you wait).
• 1/2 tablespoon corn starch
• 2 tablespoons water
• 1 egg
• 2 tablespoons vanilla extract
• 1 cup sugar
• 1/4 cup Bourbon or Rum
• 1 stick of softened butter

Instructions:
BREAD PUDDING: Preheat oven to 350°F. Grease large, clear Pyrex dish. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the egg until smooth, then work in the milk. Add the vanilla, then the bread. Allow bread to soak up liquid.

Fold in apples and raisins, then put all in the greased pan. Bake for 45 minutes to one hour, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry.

To make the whiskey sauce, cream butter and sugar. Put in double boiler over medium heat. Whisk corn starch and water together, and add to mixture while whisking. Bring to a boil. Whisk and let simmer for a few seconds. Watchpoint: don’t let it burn the mixture on the bottom. Preheat oven to 350 degrees F. Grease large, clear Pyrex dish (you can also use a 9X12" baking dish. If you do, reduce baking time).
Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the egg until smooth, then work in the milk. Add the vanilla, then the bread. Allow bread to soak up liquid.
Fold in apples and raisins, then put all in the greased pan. Cut butter into pats, then distribute evenly over top of mixture.
Bake for 45 minutes to one hour, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry.

WHISKEY SAUCE: To make the whiskey sauce, cream butter and sugar. Put in double boiler over medium heat. Whisk corn starch and water together, and add to mixture while whisking. Bring to a boil. Whisk and let simmer for a few seconds (WATCHPOINT: don’t let it burn the mixture on the bottom). Blend in egg.

Remove from stovetop. Add Bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good whiskey flavor. (We’ve had alerts from tipsy cooks --Don’t taste TOO much.)

Now, dribble it over the bread pudding, and it’s ready. Think of us and the ‘City that Care Forgot’ while you enjoy eating it.

Notes:
Note: New Orleans French bread is very light. If another type bread is used that is too dense, texture will not be light and airy.

This will serve a whole bunch of folks!