Chef Mike Farrell’s New Orleans-Style Bread Pudding Recipe
Chef Mike Farrell’s restaurant, Still Worldly Eclectic Tapas in Portsmouth, was ranked Number 7 in the Platinum Plate awards, but there’s no ranking system worthy of justifying how good his bread pudding is. For years Farrell’s light, ethereal bread pudding, served swimming in a rich, heady hard sauce, has made us swoon, and now you can swoon at home with this delectable recipe.
Bread Pudding Ingredients
1 large loaf crusty French baguette, stale/day old
3 whole eggs
3 cups granulated sugar
1 tablespoon vanilla
6 cups whole milk
Whisky Hard Sauce
1 pound unsalted butter, cubed
1 pound powdered sugar
1 cup heavy cream
6 ounces whisky
Bread Pudding Method
Tear the bread into one- to two-inch pieces. In a mixing bowl, add eggs, and beat gently. Add sugar and allow mixture to incorporate and cream. On slow speed, add vanilla and milk and beat until sugar has dissolved, about 10 minutes. Pour mixture over bread, cover and refrigerate from two hours to overnight.
Preheat oven to 350F. Pour bread mixture into a medium baking dish/casserole and bake, uncovered, for about 1 1/2 hours, or until the top is slightly browned and crunchy.
Whisky Hard Sauce Method
In a heavy bottomed medium saucepan over medium heat, slowly melt the butter. Once melted, add powdered sugar a few tablespoons at a time, stirring until sugar has dissolved and mixture is thick and creamy, about 10 minutes. Add whisky and carefully tilt pan toward flame to burn off alcohol. Add heavy cream and whisk to incorporate. Drizzle over bread pudding and serve.
Yields approximately 8 servings.
And just in case you want to add a little bing to your bread, here’s a recipe for Bread Pudding with Grand Marnier Bing Cherry Syrup.