While not a native of New Orleans, I did live there for 15 years so I have eaten a few servings of bread pudding in my day.   Bread pudding is one of those frugal dishes that uses up day old bread so most recipes call for leftover french bread which is the ubiquitous bread of the Quarter and surrounding areas.  The problem at my house is that either I don’t have the time to make bread pudding when I have leftover bread or, as is more often the case, there is no bread left over!

I might be smacking tradition right upside the head so feel free to give me a virtual whack and for those of you fancy schmancy chefs who might take exception, I sometimes just want bread pudding and take a loaf of plain jane grocery store white bread and make a pan of bread pudding.  I prefer the traditional although I have been known to venture out and make peach, chocolate chip or apple pecan.  Heck, I even made banana and peanut butter bread pudding.

BREAD PUDDING WITH WHISKEY SAUCE

6 cups bread

1/2 cup raisins

4 cups milk

4 eggs

1 1/2 cups sugar

1/2 cup pecans

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla

Whiskey Sauce:

3 egg yolks

1 cup sugar

1 teaspoon vanilla

1/2 cup milk

1 Tablespoon cornstarch

1/4 cup water

3 Tablespoons whiskey

Tear the bread into pieces and place in a large bowl.  Add the spices, raisins and pecans and toss to combine.  In a second bowl, lightly beat the eggs, add the milk, sugar and vanilla and stir to combine.  Add the milk mixture to the bread cubes and stir to coat.  (This is where I get my hands dirty!)  The beauty of using regular ole bread is that you don’t have to take the time to let the custard soak into the french bread.  Once it is wet, it is wet.  Pour into a greased 8″ square baking dish and bake at 350 for about 60 minutes or until puffed and firm in the center.  Remove and let cool.

Meanwhile, put egg yolks in saucepan and whisk until slightly thickened.  Add sugar, vanilla and milk and cook until hot.  DO NOT BOIL.  Blend cornstarch and water.  Stir into the egg mixture, stirring constantly.  Add the whiskey and stir until smooth and thick, about 10 minutes.  Serve over bread pudding.