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Art is the Driving…

Oct 24 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more

David Hansen's Garden…

Oct 24, 2016
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Education Gallery…

Oct 24 - Nov 27, 2016
Artists and Sense of Place Residency Show featuring artwork created by students… more

House of Blues…

Oct 24 - Dec 26, 2016
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House of Blues…

Oct 24 - Dec 26, 2016
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Monday Blues

Oct 24, 2016 - Jan 05, 2026
In The Voodoo Garden, All Ages. Get your live local blues fix with Sean Riley. more

Ogden Museum of…

Oct 24 - Nov 8, 2016
Each year, the Ogden Museum celebrates Dia de los Muertos (Day of the Dead),… more

Spooky Tour for Kids

Oct 24, 2016 - Sep 21, 2026
On this tour for kids, we will search for and possibly find these playful and… more

Taste of New Orleans…

Oct 24 - 31, 2016
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The Irish House…

Oct 24, 2016
This is the Biggest Irish Music Session in the south. On a Night you will see… more

The Maison Presents -…

Oct 24, 2016 - Jul 31, 2017
The Royal Roses grew out of the rich resurgence that traditional jazz is seeing… more

The New Movement…

Oct 24 - Dec 26, 2016
Knockout is TNM's weekly comedy clash where two different comedy shows go… more

The Somerton Suitcase…

Oct 24, 2016
The Somerton Suitcase is live every Monday night at VASO on Frenchmen St. Catch… more

"Let Them Eat Cake!"…

Oct 25 - Nov 9, 2016
Join us for Exhibition for "Let Them Eat Cake!"  Fine Art… more

"Organ & Labyrinth"-…

Oct 25 - 25, 2016
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An Evening with David…

Oct 25 - 25, 2016
The Orpheum Theater has announced David Sedaris, one of America’s… more

ART21: Mexico City

Oct 25 - 25, 2016
Join us for a screening of "Mexico City" from season 8 of PBS'… more

Danse Macabre- The…

Oct 25 - 30, 2016
The Historic New Orleans Collection will be offering a special Halloween-themed… more

Historic New Orleans…

Oct 25, 2016 - Apr 09, 2017
The Historic New Orleans Collection is gearing up for an exciting new… more

Opening Reception for…

Oct 25 - 25, 2016
Join us for The Opening Reception for "Let Them Eat Cake!"This will… more

Art is the Driving…

Oct 24 - Dec 30, 2016
Art has a power that reaches beyond personal visual expression. This exhibition… more
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Mr. B's Bread Pudding with Irish Whiskey Sauce

Forever thrifty in the kitchen, New Orleans cooks would never dream of wasting good, but stale French bread. Over the years, bread pudding has become our city's favorite dessert. It's on every menu in town and every restaurant makes it differently. Some add chocolate, some dried fruit and nuts, some soufflé them. But ours is traditional and delicious.

New Orleans bread is light and airy with a very tender crust that softens in this bread pudding. We could recommend other breads, but the bread pudding won't be like the one we serve at Mr. B's. Different breads absorb custard differently-your final result could be more custard-y or drier.

For bread pudding:

• 3/4 pound light, airy French bread, cut into 1 1/2-inch-thick slices
• 1 cup dark raisins
• 2 dozen large eggs
• 1 1/2 quarts heavy cream
• 2 1/2 cups sugar
• 1 tablespoon plus 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1/4 cup (1/2 stick) unsalted butter, chopped
• For whiskey sauce
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 7 large egg yolks
• 1/4 cup Irish whiskey

Preheat an oven to 250 degrees.

Make pudding: Arrange half of the bread in a 13- by 9- inch baking pan and sprinkle with raisins. Arrange the remaining half of bread over top. In a large bowl whisk together eggs, cream, 2 cups sugar, 1 tablespoon cinnamon, and nutmeg until smooth. Pour half of custard over bread and gently press down bread. Let sit until bread soaks up custard, about 15 minutes (depending on bread). Pour remaining half of custard over bread and gently press down bread. In a small bowl combine remaining 1/2 cup sugar and teaspoon cinnamon and sprinkle over bread. Dot bread with butter and bake 1 1/2 to 2 hours, or until custard is just set in the center.

Make whisky sauce: In a medium saucepan bring cream and milk to a boil. In a medium bowl whisk together sugar and yolks until combined well and gradually whisk in hot milk mixture. Transfer mixture to a double boiler and cook over just simmering water, stirring gently but constantly with a rubber spatula or wooden spoon, until thick, about 12 minutes. Pour sauce through a fine sieve and stir in whiskey. Serve sauce warm or cold. If chilling sauce, let sauce become completely cold before covering, as condensation will cause it to thin. The sauce can be covered and chilled for up to 3 days. Makes 2 3/4 cups sauce.
Serve pudding warm drizzled with whiskey sauce.

Makes one 13 X 9 inch baking pan, serving 12.


Mr. B's Bread Pudding