I'm finally back 'home' in New Zealand after returning 'home' to New Orleans for Christmas. I'm slowly settling into Wellington, trying to find my groove and develop new routines. Around Christmas and New Year's, New Zealand practically shuts down (take note America!) Needless to say, work has been slower than usual and I've found myself with a little extra time to experiment with some new recipes.
Maybe I'm missing New Orleans, or maybe it was just the stale loaf of French bread sitting on my counter, but this weekend I decided to tackle my first ever Commander's Palace Bread Pudding.
If you've ever been to New Orleans, it's likely that someone has recommended you dine at Commander's. Since 1880, Commander's Palace has been a New Orleans landmark known for its incredible food and historic New Orleans atmosphere. Basically, it's super fancy and super delicious.
The recipe is actually pretty easy. It just takes a little patience... 3 hours + prep time. Perfect for a Sunday afternoon activity.
Bread Pudding with Whiskey Sauce Recipe
Makes 4 servings.
For the Bread Pudding:
- 1 Cup Sugar
- 1/4 tsp Freshly grated Nutmeg
- 1/2 tsp Cinnamon
- pinch of salt
- 6 Eggs
- 1 1/2 Cups Heavy Cream
- 1 Tbsp Vanilla Extract
- 6 Cups French Bread, cut inot 1 inch cubes (be sure it’s a light bread, meaning not too dense)
- 1 Tbsp Unsalted Butter, softened
- Preheat the oven to 250 degrees F.
- Butter a square cake pan with the butter.
- Mix together the sugar, cinnamon, nutmeg, and salt in a small bowl.
- In a large Mixing bowl whisk the eggs, add the sugar mixture, then whisk in the cream and vanilla extract. Fold in the bread cubes being sure to not break them up too much. The trick to this recipe is to make sure all of the bread soaks up the custard, and that you don’t overcook it.
- Place the prepared mixture into the cake pan, cover with foil and place the cake pan into a larger pan, sufficient enough to allow for a water bath which will cover the smaller pan by half way.
- Place the pans into the oven and bake for 2 hours. Remove the foil and raise the temperature to 300 degrees for 1 hour more or until the top of the pudding is golden brown.
- The finished pudding should be slightly firm, while moist, but not runny.
- Serve warm with Whiskey sauce, recipe below.
Whiskey Sauce Recipe
- 1 1/2 Cups Heavy Cream
- 2 tsp Cornstarch
- 2 Tbsp Water
- a few drops of Vanilla extract - I actually used real vanilla bean for this, which gave the sauce those beautiful specs of vanilla throughout
- 1/3 Cup Bourbon
- 1/3 Cup Sugar
Mix together the water and cornstarch. Bring the cream to a boil in a small saucepan. While boiling slowly whisk in the cornstarch slurry, when the sauce is thickened remove from the heat and add the vanilla, bourbon and sugar. Set aside to cool to room temperature.
Recipe from Commander's Kitchen cookbook. For more classic New Orleans recipes, pick up a copy of Commander's Kitchen.