• Court Of Two Sisters Bread Pudding

    One of my favorite restaurants is a place known as The Court of Two Sisters located in New Orleans, and it is outstanding! Although the Crème Brule is probably my favorite dessert served there, this bread pudding with whiskey sauce is right up there with it.

    A friend and I recently visited New Orleans and, you guessed it, the court was on my list of things to do, and these two desserts were on the top of my menu!  Use the raisins or leave them out as you wish.

    Don't judge the taste by my photo. I was half through by the time I remembered I had not snapped a pix! DELISH!

    Don’t judge the taste by my photo. I was half through by the time I remembered I had not snapped a pix! DELISH!

    Ingredients For Pudding

    3 cups milk
    1 24″ loaf of day-old French bread; cut into 1½ to 2″ cubes (12 cups bread cubes)
    2/3 cup raisins, optional
    ¼ cup salted butter, melted
    4 eggs
    1 cup sugar
    ½ tsp. vanilla
    1 tsp. cinnamon
    ¾ tsp. ground nutmeg
    ½ tsp. salt

    Preparation For Pudding

    Scald the milk in a heavy 4 to 5-quart saucepan. Remove from heat and allow to cool for about 5 minutes. Then add the bread, raisins, and melted butter and mix thoroughly. In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, and salt. Mix until thoroughly blended. Then add to the bread mixture and blend well.

    Butter a 3 to 4-quart earthenware or china casserole thoroughly on all inner surfaces (or use a baking dish about 3 to 4 inches deep). Pour the mixture into it and stir to distribute the ingredients evenly. Bake uncovered in a preheated 350-degree oven for 1 hour and 10 minutes or until knife inserted in the center comes out clean and the tip begins to brown and form a rough crust. Allow to cool to room temperature. Serve warm or chilled with Whiskey Sauce. Yields 8 or more servings.

    Ingredients For Whiskey Sauce

    1 ¼ lbs. butter
    2 cups sugar
    9 egg yolks
    ½ cup half and half
    4 tsp. corn starch mixed in ½ cup of cold water
    2 ½ oz. bourbon 2 ounces = 1/4 cup

    Preparation For Whiskey Sauce

    Melt butter and dissolve sugar over double boiler. Add egg yolks and whip vigorously so that egg yolks do not curdle. To this mixture, add half-and-half and corn starch mixture. Let cook over double boiler for 5 minutes. Remove from heat, and add whiskey. Serve 2 oz. per serving of bread pudding.

    Love This Restaurant!

    Love This Restaurant!

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Desserts, Our Texas Recipes and tagged , , , , . Bookmark the permalink.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>