Author: Adapted from The Plantation Cookbook by the Junior League of New Orleans
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 6
The key to this dish is starting with the best bread you can get your hands on, and then making sure it is sufficiently stale. If you can find good French bread, use that. If not, a good brioche or challah works well, too. Leftovers make for a delicious breakfast, whether cold or re-warmed.
Ingredients
FOR THE BREAD PUDDING:
2 cups whole milk
4 tbsp (1/2 stick) butter
½ cup sugar
4 cups stale French bread (may substitute brioche or challah), cut into 1” cubes
½ cup raisins
2 eggs, beaten
⅛ tsp salt
½ tsp grated nutmeg
1 tsp vanilla extract
FOR THE COGNAC SAUCE:
8 tbsp (1 stick) butter
2 cups powdered sugar
¼ cup Cognac (may substitute Bourbon, Rum or Whiskey)
Instructions
Preheat oven to 350°F.
Using a medium size, heavy-bottom sauce pan, heat milk, stirring frequently, until it begins to steam and form small bubbles (being careful not to boil). Melt the butter in the hot milk and stir in the sugar. Pour over bread and raisins in a large bowl and let stand for 15 minutes.
In a separate bowl, stir together beaten eggs, salt, nutmeg and vanilla. Add to the bread mixture and gently combine. Pour into a well-greased 1 ½ quart dish and bake for 35-45 minutes until the edges turn golden brown.
Meanwhile, start your Cognac sauce. In a large mixing bowl, cream together butter and sugar until fluffy, then gradually pour in the Cognac until well blended.
Serve on the side or drizzle over warm bread pudding. Enjoy!
Recipe by dramatic pancake at https://www.dramaticpancake.com/stephanie-nola-bread-pudding-with-cognac-sauce/