Bam! Emeril really knows how to kick a dish up several notches. I made a 9x13 bread pudding with a half batch of the whiskey sauce and there are no leftovers. Devoured. *poof* In one evening party. Strangely enough, despite Trader Joes having a lot of different types of freshly made bread, it is all sourdough based. I wanted just a general "white" bread that didn't scream, I'm a white bread. You know?
Ideally day-old French or Italian bread would have done it, so I picked up a loaf of shepherd's bread. Trader Joes either changed their supplier or the recipe ratio for their private label shepherd's bread. It's no longer one of those rustic-looking, mop-up-the-stew loaves of bread. It looks -and tastes- like it was mass manufactured. Anyhow. It did the trick for this bread pudding.
This recipe ratio comes from the cookbook: Emeril's Potluck (HarperCollins, 2004). The whiskey used for the sauce was Makers Mark; though, I suppose any whiskey could do or bourbon.
Ideally day-old French or Italian bread would have done it, so I picked up a loaf of shepherd's bread. Trader Joes either changed their supplier or the recipe ratio for their private label shepherd's bread. It's no longer one of those rustic-looking, mop-up-the-stew loaves of bread. It looks -and tastes- like it was mass manufactured. Anyhow. It did the trick for this bread pudding.
This recipe ratio comes from the cookbook: Emeril's Potluck (HarperCollins, 2004). The whiskey used for the sauce was Makers Mark; though, I suppose any whiskey could do or bourbon.
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| Already hacked into before I could photograph it. |
Ingredients
3/4 loaf shepherds bread (originally 24 oz), sliced into cubes (about 14 cups)
2 c (1 pint) organic heavy cream
4 c organic whole milk
6 large eggs
1 1/2 c brown sugar
4 1/2 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp sea salt
1/2 c raisins
1 tbsp unsalted butter
Directions
Preheat oven to 350 degrees F.
1. Place bread in a large bowl. Grease a 9" x 13" baking dish with unsalted butter.
2. In another large bowl, combine cream, milk, eggs, sugar, spices, salt, and raisins. Whisk to mix. Pour this into the bread bowl. Stir to combine. You can let this sit at room temperature for 30-40 minutes or until you're ready to bake.
3. Transfer bread mixture to baking dish and bake for 50-60 minutes, until the center has set.
4. Pour some of the whiskey sauce (see below) over the top of the bread pudding. Reserve the rest in a small bowl so that guests may add more sauce if they like.
Whiskey Sauce Ingredients
I halved the original recipe since I didn't want there to be a lot leftover; plus I didn't think I had that much whiskey in the pantry to use for this.
1 c heavy cream
1/4 c whole organic milk
1/4 c organic granulated sugar
1 tbsp cornstarch
1/2 c whiskey
1 tbsp unsalted butter
Whiskey Sauce Directions
In a small saucepan over medium heat, whisk all the ingredients together for 10-15 minutes, until the sauce thickens somewhat. Taste. There should be a distinct whiskey taste to the cream sauce, but not so overpowering that it tastes like an alcoholic sauce.
