Upcoming Events

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9th Annual New…

Mar 23 - 24, 2017
Calling all small-business owners, startups, mom-and-pop shops, entrepreneurs… more

Cecilia Vicuña: About…

Mar 23 - Jun 18, 2017
Cecilia Vicuña: About to Happen traces the artist’s long career to… more

Clarence John…

Mar 23 - 25, 2017
A Louisiana native, Clarence John Laughlin (1905 - 1985) ranks among the most… more

David Hansen's Garden…

Mar 23, 2017
Since 2006, Hansen's Garden District Jazz Trio has performed every night at… more

Exhibition to feature…

Mar 23 - 25, 2017
 The Historic New Orleans Collection will open its next exhibition,… more

First Time Homebuyer…

Mar 23 - 23, 2017
Considering homeownership? Emerge from this program prepared to tackle the home… more

Heart of the House

Mar 23, 2017 - Jan 08, 2026
In The Voodoo Garden, All Ages. Heart of the House puts the spotlight on House… more

JazzCon.Tech

Mar 23 - 24, 2017
MUSIC. FOOD. CODE. Web Dev Conference JazzCon.Tech March 2017, New Orleans. … more

Lilith in Loa…

Mar 23, 2017
From Laurel Canyon to the West Village, Nashville to New Orleans, the LOA Bar… more

Napoleon House's…

Mar 23 - 23, 2017
On the heels of the highly successful dinner in January with Slade Rushing of… more

New Orleans Museum of…

Mar 23 - May 21, 2017
NOMA is organizing A Life of Seduction: Venice in the 1700s in cooperation… more

New Orleans Museum of…

Mar 23 - Oct 1, 2017
In celebration of beloved chef, civil rights activist, and art collector Leah… more

Randy & Mr. Lahey of…

Mar 23 - 23, 2017
The Randy and Lahey show is a silly, sexist, drunken hour and a half of songs… more

Riverwalk New Orleans…

Mar 23 - 23, 2017
Top Taco is an upscale and entertaining festival where patrons can sample… more

Senga Nengudi:…

Mar 23 - Jun 18, 2017
In 1975, artist Senga Nengudi began a series of sculptures, entitled R.S.V.P.,… more

SoFAB’s New Spring…

Mar 23 - Jun 1, 2017
The Southern Food and Beverage Museum (SoFAB) has just introduced its spring… more

Tennessee…

Mar 23 - 26, 2017
A stellar group of literary, theater and musical talent will gather for the… more

The WOW Factor:…

Mar 23 - 23, 2017
The Tulane Family Business Center is hosting a forum presentation during New… more

Thursdays at Twilight…

Mar 23 - 23, 2017
This very popular series with an array of musicians and Mint Juleps will… more

Top Taco Festival…

Mar 23 - 23, 2017
This spring, Crescent City locals and visitors will be able to indulge in an… more

9th Annual New…

Mar 23 - 24, 2017
Calling all small-business owners, startups, mom-and-pop shops, entrepreneurs… more
OVG Guide Widget 1

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