Bread Pudding Recipe with Bourbon Sauce - Food.com (2024)

FAQs

What is bread pudding sauce made of? ›

A traditional bread pudding sauce is made from just a few simple ingredients: milk, sugar, vanilla extract and cornstarch. Variations of vanilla bread pudding sauce includes rum sauce, bourbon sauce, caramel sauce and lemon sauce.

Stale bread will soak up the custard much more easily than fresh bread, which is key to getting the right consistency. If the bread doesn't soak up enough custard, the end result will be mushy. The solution is to use bread that has dried out a bit.

Advice: Ditch the fork – it's completely superfluous – and dig in with the spoon!

Creole Bread Pudding Soufflé

~ The Queen of Creole Desserts ~ Finished tableside with whiskey cream sauce.

Bread sauce can be traced back to at least as early as the medieval period, when cooks used bread as a thickening agent for sauces. The utilisation of bread in this way probably comes from cooks wanting to use up their stale bread who discovered that it could be incorporated within sauces to make them thicker.

Bake about 1 hour or until toothpick inserted in the center comes out clean. Another way to judge whether the pudding is fully baked, is to gently press down on the center of the pudding. If any custard comes up to the top, the pudding needs to be baked a little longer.

Before the inside of your pudding is set, the outer layer can become burnt and dry, which is why covering bread pudding during baking is the best move.

After you have steamed and cooled your pudding, replace the foil with a freshly buttered piece to keep it moist and store in a cool, dark place, or the fridge, until you are ready to reheat it on Christmas day.

Allow the bread pudding to cool completely after baking. Cover tightly or transfer to a shallow, airtight container. Store in the refrigerator for up to three days.

Do not let your bread pudding sit out at room temperature for more than 2 hours after it has been baked. You should make sure you eat it within 4 days.

Why do the English call bread pudding? ›

Bread pudding's history is a long one. It's so old, in fact, that people aren't quite sure of its origins. We do know that by the 13th century people in England were calling it "poor man's pudding" because the cooks who made it couldn't afford to throw anything away (hence the use of stale bread in a dish).

Dame blanche (French, "white lady") is the name used in Belgium and the Netherlands for a sweet dessert consisting of vanilla ice cream with whipped cream, and warm molten chocolate. In Germany and in Switzerland, the same type of dessert is known as a Coupe Dänemark. The dessert is similar to the American sundae.

What is a beignet? Beignets were first introduced to the city by the French-Creole colonists in the 18th century. The concept is simple – dough is fried then covered with mounds of powdered sugar – but the result is extraordinary.

King Cake is just one of Louisiana's famous desserts. Sweet and sugary pecan pralines. Bananas Foster is a New Orleans classic. Savor bites of bread pudding topped with a decadent, bourbon-based sauce. Cool off with a snoball.

For the uninitiated, proper bread sauce contains nothing but bread, butter, milk and cream, an onion and some spices. It should look a little like porridge and taste creamy and mild and ever so slightly fragrant.

Capirotada, or Mexican Bread Pudding, is made with layers of crusty bread, raisins, bananas, almonds and cheese all soaked in sweetened cinnamon milk! This dessert is traditionally served during Lent and Easter.

Pudding is neither a solid nor a liquid, but a colloid. A colloid is a mixture of substances that are tangled together and do not separate. Your pudding slime contains solid starch molecules (which help thicken the pudding) tangled up with liquid water molecules.

Pudding and Souse is a traditional Saturday lunch for many Bajans. The souse is essentially pickled pork and the "pudding" is steamed sweet potato. Traditionally souse was made using the pig trotters (feet), ear, snout and tongue. Today, many people prefer to use lean pork meat instead.