Evening Edge
What’s For Dinner?
DEL.ICIO.USPetite Auberge's New Orleans Bread Pudding
Rate this recipe: (average rating = 4.00 with 3 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
Cuisine: Dessert
From the menu of . . . Petite Auberge
2935 N. Druid Hills Road, Atlanta
404-634-6268
Q: I've never been fond of bread pudding; however, the bread pudding with whiskey sauce at Petite Auberge is out of this world. I would love to have the recipe.
-- Mary L. Goodier, Duluth
A: This recipe shows how resourceful restaurants can be with unused food. Here excess rolls are used as the base of the bread pudding instead of the more typical cubed pieces of French bread.
Hands on time: 25 minutes Total time: 1 hour and 30 minutes Serves: 16
Ingredients:
-
1 cup (2 sticks) butter
2 cups granulated sugar
8 French rolls, about 2 ounces each, one day old
1 cup raisins
2 cups half-and-half
7 eggs
2 tablespoons vanilla extract
For the whiskey sauce:
1/2 cup (1 stick) butter
1 cup granulated sugar
1/4 cup whiskey (more if desired)
Instructions:
Preheat oven to 350 degrees.
Melt the butter. Use a little of the melted butter, about 2 tablespoons, to grease a 9-by-13-inch baking pan. Coat the pan with a thin layer of sugar, about 2 tablespoons. Cut rolls into quarters or slices and arrange in the pan. Pour the remainder of the melted butter over the top of the rolls. Place raisins throughout the bread.
In a bowl, mix half-and-half, eggs, the remaining sugar and the vanilla. Carefully pour egg mixture over the rolls, making sure not to overflow. Cover the pan with foil and place in a water bath (a larger pan of water). Bake for 55 to 60 minutes, or until firm. Let the bread pudding sit for at least 30 minutes.
Meanwhile, make the whiskey sauce: In a medium skillet, melt butter and whisk in sugar until the sugar is completely dissolved. Add whiskey and blend well.
Serve warm with bread pudding.
Melt the butter. Use a little of the melted butter, about 2 tablespoons, to grease a 9-by-13-inch baking pan. Coat the pan with a thin layer of sugar, about 2 tablespoons. Cut rolls into quarters or slices and arrange in the pan. Pour the remainder of the melted butter over the top of the rolls. Place raisins throughout the bread.
In a bowl, mix half-and-half, eggs, the remaining sugar and the vanilla. Carefully pour egg mixture over the rolls, making sure not to overflow. Cover the pan with foil and place in a water bath (a larger pan of water). Bake for 55 to 60 minutes, or until firm. Let the bread pudding sit for at least 30 minutes.
Meanwhile, make the whiskey sauce: In a medium skillet, melt butter and whisk in sugar until the sugar is completely dissolved. Add whiskey and blend well.
Serve warm with bread pudding.
Nutrition:
Per serving: 470 calories, (percent calories from fat, 45), 6 grams protein, 58 grams carbohydrates, 1 gram fiber, 24 grams fat, 152 milligrams cholesterol, 329 milligrams sodium.
More recipes like this:
More recipes of the same cuisine:Dessert
Recipes in the same category:ATL restaurant recipes
Recipes from: Petite Auberge