new orleans style bread pudding

ingredients:

bread pudding:

10 slices of day-old brioche bread, about 3 cups, chopped into cubes

3 eggs

1-1/2 cups of milk

1/4 cup of white sugar

1/4 cup of brown sugar

1/2 tbsp of warm spice mix or cinnamon

dash of salt

cinnamon sugar mix (2 tbsps of sugar + 1/2 tsp of cinnamon), optional

warm whiskey sauce:

4 tbsps of butter

1/2 cup of brown sugar

2 tbsps of whiskey

2-4 tbsps of heavy cream

supplies:

8in by 8in baking dish

non-stick spray

mixing bowl and spoon

small sauce pot and whisk

directions:

spray a baking dish with non-stick spray and fill with cubed bread. in a mixing bowl, mix the eggs, milk, sugars, warm spice mix or cinnamon, and salt. pour the bread mixture and press the bread into the the liquid until fully submerged. let the bread soak in the egg mixture for at least 2 hours, but up to 12 hours, in the fridge.

when ready to bake preheat your oven to 350. if desired, sprinkle the cinnamon sugar mix on top of the bread pudding. bake uncovered for 45-50 minutes or until the top of the bread pudding is browned and a toothpick comes out clean. let cool for about 5 minutes before serving.

while the bread pudding cooks, make the warm whiskey sauce. put all the ingredients in a small sauce pot and bring to a simmer over medium-low, whisking often. depending how creamy you want your whiskey sauce will depend how much cream to use. for the bread pudding in the picture, 2 tbsps was used. cook the sauce until it is smooth and thick, about 8-10 minutes. serve warm over the bread pudding with ice cream. enjoy!

note: if you don’t like whiskey, you can replace it with dark rum. if you don’t drink alcohol, you can skip out on the alcohol all together.