New Orleans Bread Pudding Laptrinhx News Directions. preheat the oven to 350ºf and grease a 6 cup (9 1 4 by 5 1 4 by 2 3 4 inch) loaf pan with the 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. Combine brown sugar, cornstarch and salt in a small saucepan. gradually mix in the water. bring the sauce to a boil and keep stirring until the sauce thickens, about one to two minutes. take the pan off the heat and stir in the butter and vanilla. serve the sauce with the bread pudding.
New Orleans Bread Pudding Laptrinhx News Squeeze 2 tablespoons juice from the lemon halves and place juice in a 1 quart saucepan; add the lemon halves, water and sugar and bring to a boil. stir in the dissolved cornstarch and vanilla. Step 9. using a medium pot, whisk until combined the sugar, flour, heavy cream, and bourbon. step 10. mix in the butter and allow the mixture to come to a simmer, continue mixing until thick. step 11. mix in the vanilla. step 12. pour the sauce over the bread pudding. step 13. Melt butter and cool slightly. mix eggs, sugar, spices and optionals; pour over bread milk mixture and squish with your hands. add melted butter and mix again. place into buttered 2 qt. baking dish and bake 1 hour at 350˚f or until an inserted knife comes out clean. hint: melt the butter in the baking dish to eliminate a step. Set aside to cool completely. preheat oven to 350 f. butter a 9 x 13 inch glass baking dish; set aside. separate eggs, cover and refrigerate the egg whites. in a separate medium size bowl, beat the butter, sugar, and eggs together; stir in the cinnamon, nutmeg and vanilla.
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