Renny Darling's

New Orleans Sampler at Mardi Gras

 


New Orleans Bread Pudding with
Apricots & Pecans & Bourbon St. Sauce

3 eggs
1 1/2 cups sugar
4 teaspoons vanilla
4 tablespoons melted butter
3 cups milk

12 slices stale (or toasted) raisin bread, crusts removed and cubed, about 12 ounces
4 ounces chopped dried apricots (1 cup)
1/2 cup chopped pecans
1 tablespoon cinnamon sugar

In a large bowl, beat together first 5 ingredients until blended. Toss in bread and allow to stand until bread is evenly absorbed. Stir in apricots. Place mixture into a buttered 9x13-inch baking pan and sprinkle top with pecans and cinnamon sugar. Press pecans gently into the top to avoid burning. Bake at 350° for about 1 hour or until pudding is set and golden brown. To serve, cut into squares and serve with a spoonful of Bourbon Street Sauce on top. Whipped Creme Fraiche Vanilla is also delicious. Serve 10.

Bourbon Street Sauce:
1 cup sugar
1/2 cup butter
2 tablespoons water

1 egg, well beaten
1/4 cup Bourbon whiskey

In the top of a double boiler, over hot water, beat together first 3 ingredients until sugar is melted. Stir in beaten egg and Bourbon and cook and stir until sauce is slightly thickened and mixture reaches 170° on a candy thermometer. Do not overcook. Yields about 1 1/4 cups sauce.

Whipped Creme Fraiche Vanilla:
3/4 cup cream, whipped
1 tablespoon sugar
1 teaspoon vanilla
1/4 cup sour cream
2 teaspoons Bourbon

Beat cream with sugar and vanilla until stiff. Beat in sour cream and Bourbon until blended.

 

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