New Orleans Bread Pudding with Caramel Rum sauce
New Orleans native Charlie Andrews demonstrates how to make New Orleans bread pudding with a Caramel Rum sauce. This recipe calls for 12 servings of bread pudding. Not only it is perfect for holidays or just about any other occasion, but it is absolutely delicious. Hope you all will give this classic dessert a try.
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Bread Pudding with Whiskey Cream Sauce
Bread Pudding with Whiskey Cream Sauce!
So what makes this prized recipe so good? It’s the secret bread ingredient. Bread pudding is traditionally made with old bread, but this recipe will make a fluffy and great tasting bread pudding. And the next best thing is the whiskey sauce! Save it later to put in your coffee.
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Bread Pudding with Whiskey Cream Sauce
3 eggs
1 ½ cups sugar
1 stick butter, melted
1 teaspoon cinnamon, or to taste
1 teaspoon nutmeg, or to taste
2 cups milk
10 regular sized hamburger buns
1 teaspoon vanilla
1. Whisk together the eggs and sugar. Slowly add in the butter.
2. Stir in the cinnamon and nutmeg.
3. Whisk in about half of the milk. Add vanilla
4. Begin with half of the hamburger buns. Tear into pieces and add to the mixture.
5. Begin slightly mashing the buns. Be careful not too mash too much, you’ll want some of the buns to stay in pieces.
6. Slowly add the remaining buns and milk, alternating until you’ve reached the desired consistency.
7. Scrape into a buttered 10-inch Dutch oven or 8x10 casserole dish. If baking inside, cook at 350 degrees F. for about 40 to 45 minutes or until set and sponge-like.
Whiskey Cream Sauce
1 stick butter
1 cup sugar
2 cups heavy cream
¼ to ½ cup whiskey
1. Melt the butter in a small saucepan. Stir in sugar.
2. Remove from heat and let cool just slightly. Stir in the cream. Return to the heat and continue whisking until warmed.
3. Stir in the whiskey. Continue cooking and stirring until warmed through. Let boil about 1 minute to burn off the alcohol, if desired.
4. Pour over warm bread pudding and serve.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Decadent and EASY Bread Pudding Recipe
This amazing bread pudding recipe is perfectly sweet with a wonderfully soft texture inside, a crisp top, and a delicious traditional pudding sauce. Bread pudding is basically a giant upgraded french toast casserole. Super-quick to whip up and of course it's a great use for stale bread, but just because it's easy as can be doesn't mean it's not amazingly delicious! I used brioche instead of plain white bread then whipped up my favorite brandy sauce, which I poured liberally on top.
Full Recipe:
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Bacon Bread Pudding With Maple Whiskey Sauce
If you have leftover buns for hot dogs or hamburgers that aren't going to be used before they go bad, turn them into a delicious Bread Pudding with this simple recipe that includes Bacon and a Maple Whiskey Sauce to top it all off.
Bacon Bread Pudding Ingredients
6 Leftover Buns (Hot Dog, Hamburger, etc...)
1/4 lb Bacon Fried & Chopped
1 cup Milk
1 Egg Beaten
1/2 cup Sugar
1/2 tsp Vanilla
1/2 tsp Cinnamon
Pinch of Salt
1/4 cup Brown Sugar and 1/2 Stick Butter to top the Bread Pudding
Maple Whiskey Sauce Ingredients
1/4 cup Butter
1/4 cup Maple Syrup
1 TBSP Whiskey
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#cooking #dessert #bacon #breadpudding
Bread Pudding & Cinnamon Whiskey Caramel ????
INGREDIENTS
• 1 Loaf Stale Bread
• Milk
• 3 Beaten Eggs
• Butter
• Cinnamon
• Nutmeg
• Allspice
• Vanilla Extract
• 1 c White Sugar
• Fireball (Cinnamon Whiskey)
• 1 c Brown Sugar
• Powdered Sugar (Optional)
HOW TO
• Cut the stale bread into portions, about 1 inch. (If you don’t have stale bread, you can toast the bread until it’s mostly dried out)
• Into a bowl- add the bread, 4 c milk, eggs, white sugar- and about 1 tbsp each of cinnamon, nutmeg, allspice, & vanilla extract.
• Into the mixture, add 3-6 shots of Fireball- then combine gently.
• Butter your cast iron skillet, add in the mixture, even it out, then bake at 375 degrees F for about 45 mins-1 hr.
• For the caramel sauce- med heat- add a generous amount of Fireball to a pan (about 1/2-3/4 c).
• Flambé the alcohol once it begins to bubble, or let the liquor bubble until it reduces by about half.
• Add 1 stick of butter & once melted, add in the brown sugar and combine.
• Once combined- add 1/2 c milk, then cook down until it begins to thicken & set aside.
• Drizzle the caramel sauce over the bread pudding.
• Garnish with powdered sugar (optional).
• Serve & enjoy!
DRUNKEN RAISIN BREAD PUDDING WITH WHISKEY CREAM SAUCE
DRUNKEN RAISIN BREAD PUDDING WITH WHISKEY CREAM SAUCE
Makes one 9x13 pan
1 loaf of french or italian bread, torn (about 6 cups of bread)
⅔ cup golden raisins
2-3 Tbs bourbon
1 Tbs unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 ¾ cups brown sugar
4 ½ teaspoons good vanilla
1 ½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
Preheat oven to 250F. Place torn bread on a baking sheet in the oven for about 15 minutes to dry so the bread won’t become soggy when it soaks. While the bread bakes, heat the raisins and 3 Tbs bourbon in the microwave for about 30 seconds; remove and allow raisins to soak. Remove the bread from the oven, and turn oven to 350F. Place bread in a very large bowl. Grease the bottom and sides of a 9x13 casserole or a 3qt baker with butter. Set aside.
Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl preferably with a pour spout. Whisk to mix and pour the cream mixture over the bread. Stir to combine. Allow the mixture to sit at room temperature for 20 minutes or so.
Transfer the bread mixture to the buttered casserole dish. Place the casserole dish inside a larger pan and fill half-way up the sides with the hottest tap water available. Cover loosely with foil, tenting so as not to touch the top of the bread pudding. Cut a few slits in the top of the foil to allow steam to escape. Bake 45 minutes covered, then remove foil and bake another 30-45 minutes more until the bread pudding poofs up. Carefully remove from the oven, remove the pan from the water bath, and allow to cool. Serve warm or at room temperature. While it’s cooling, make the sauce.
WHISKEY CREAM SAUCE
2 cups heavy cream
½ cup whole milk
½ cup granulated white sugar
2 Tbs cornstarch
¼-½ cup bourbon or whiskey of your choice
Pinch salt
2 Tbs unsalted butter
In a 1 qt saucepan over medium heat, combine the milk, sugar, and cream. Place the cornstarch and ¼ cup of bourbon in a small mixing bowl and whisk to blend, making 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 5 minutes, stirring occasionally. Remove the sauce from the heat, add the salt and stir in the butter. Taste and add more bourbon if you’re brave enough. Store sauce and bread pudding separately and covered in the refrigerator.