Creole Bread Pudding
- 1 tsp ground nutmeg
- 3 large eggs, beaten well
- 4 cups milk
- 2 tsp vanilla extract
- 10 cups small cubes or torn pieces of stale bread
- 1 cup raisins
- 1 cup chopped toasted pecans or walnuts (optional)
For brown sugar-bourbon sauce:
- 1 ¼ cups water
- ½ cup packed brown sugar
- ¼ tsp nutmeg
- ¼ cup Bourbon Whiskey (optional)
- 1 ½ tsp cornstarch
- 1 TBSP butter
Preheat oven to 350°F degrees. Place Square Savarin Tray (or Straight Muffin Tray) on Medium Perforated Baking Sheet and set aside.
Stir together the sugar and nutmeg in Stainless Mixing Bowl. Add the beaten eggs, milk, and vanilla. Whisk to combine into a custard. Add bread cubes along with raisins and nuts (if using them), and stir to mix everything well.
Set the pudding mixture aside for 20-30 minutes to allow the bread to absorb the custard.
While the pudding is resting, make the sauce by combining the water, brown sugar, and nutmeg in a small saucepan.
In a small bowl, stir together the bourbon (or ¼ cup water, if not using bourbon) and cornstarch, mixing them well.