|Conventional ||20 Mins||30 Mins||50 Mins
|TurboChef ||20 Mins||
- 2 ½ c. of French bread, diced, packed
- ¾ c. of milk
- ¼ c. of cream sherry
- ½ c. of sugar
- 1½ tsp. of vanilla
- ¼ c. of raisins
- 1 tbsp. of butter
On Bourbon Street in New Orleans many fine restaurants feature bread pudding. This recipe was adapted from New Orleans and features a great whiskey sauce.
Turn TurboChef oven on and under ‘Bake’ on the cook wheel, select ‘COOKBOOK’ then under cookbook, select ‘Bread Pudding’. Press ‘START’ to begin the preheat cycle.
To prepare the Bread Pudding, cut bread into ½” X ½” pieces. In a large bowl, mix milk, sherry, egg, sugar, vanilla and raisins together. Add the diced bread and let soak for 10 to 15 minutes. Place about ½ cup of batter into a buttered 6 ounce soufflé cup. Place soufflé cups onto a sheet pan and place in the oven.
Press ‘START’ again and bake under ‘Bread Pudding’ for 5 minutes.
Remove from oven and serve in the soufflé cup with whiskey sauce and ice cream, if desired.
2 tbsp. of butter
¼ c. of milk
¼ c. of sugar
1½ tsp. of cornstarch
1 tbsp. of cold water
2 tbsp. of whiskey (Jack Daniel’s or Maker’s Mark)
While bread pudding is cooling, make a batch of whiskey sauce by combining cornstarch and cold water, in a separate bowl, and stir until blended. In a small sauce pan, combine butter, milk and sugar and melt over medium heat until sugar is dissolved and mixture is bubbly. Pour cornstarch mixture into the sauce pan, stirring constantly until slightly thickened. Next, add whiskey and continue stirring until sauce is thick and well blended. Remove sauce pan from the heat and let cool slightly.