Upcoming Events

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“Awash with Color:…

Feb 13 - May 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… more

18th Annual Dr.…

Feb 13 - Mar 31, 2016
Join us for the opening reception for the 18th Annual Dr. Martin Luther King… more

Amanda Ducorbier

Feb 13 - 27, 2016
AMANDA DUCORBIER - TRIO at the Fountain Lounge in the Roosevelt Hotel more

Backyard Grooves

Feb 13, 2016 - Jan 10, 2026
In The Voodoo Garden, All Ages.   more

Bolden Bar After-Party

Feb 13 - 13, 2016

Cooking Demonstration…

Feb 13 - 13, 2016
The Southern Food and Beverage Museum (SoFAB) is pleased to announce that Erik… more

Critter Cinema,…

Feb 13 - 13, 2016
Join us for  Critter Cinema, sponsored by the Louisiana SPCA.  Great… more

Double Dose

Feb 13, 2016 - Jan 10, 2026
ActionActionReaction and friends keep the dance floor energized with mixes of… more

Food Truck…

Feb 13 - 13, 2016

Irma Thomas' 75th…

Feb 13 - 13, 2016
Delgado Community College is honoring the beloved “Soul Queen of New… more

Jazz Market Family Day

Feb 13 - 13, 2016
Jazz Books; Board Games; Crafts more

Mama's Music

Feb 13, 2016 - Jan 10, 2026
In Big Mama's Lounge. 21+ with valid photo I.D. 7-string guitarist Justin… more

Michael Meads: Bent,…

Feb 13 - 13, 2016
Join us for panelist Michael Meads. He will explore the materials, themes, and… more

Offsite Pet Adoption,…

Feb 13 - 13, 2016
Offsite Pet Adoption, sponsored by the Louisiana SPCA will be held at Feet… more

Patriot, Planter,…

Feb 13 - Mar 20, 2016
NOMA will present the first exhibition to focus on the works of Pierre-Joseph… more

Solo Sessions Concert…

Feb 13 - 13, 2016
Live Music Event more

The Foundation…

Feb 13 - 28, 2016
*Opening Reception: January 15, 2016 - 6pm-10pm The Foundation Gallery will be… more

The Historic New…

Feb 13 - May 7, 2016
In commemoration of the 100th anniversary of World War I, The Historic New… more

The House of Groove

Feb 13, 2016
The House of Groove is a House Party and a live improvised musical journey… more

The Music of the…

Feb 13 - 13, 2016
The Rolling Stones are one of the most iconic bands of the last 50 years. Their… more

“Awash with Color:…

Feb 13 - May 21, 2016
Join us at the Historic New Orleans Collection for the new exhibition… 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