If you’re ever in the neighborhood of Commander’s Palace in the Garden District, you can almost follow your nose to the front door by the aroma of bread pudding which wafts across the neighborhood. I always picture a looney tunes character, closing their eyes, nose to the air, flapping their hands and floating along the scent trail to the source. I always think of that when I make this recipe and my kitchen smells of cinnamon, nutmeg and vanilla.
Bread Pudding is a combination of two things that I hold dear, great cooking spawned from frugality, and comfort food. What is more comforting than a plate of warm bread pudding covered in spiked and sweet Whiskey sauce?
I based this recipe loosely on the Commander’s Palace recipe from one of my absolute favorite books Commander’s Kitchen by Jamie Shannon and Ti Adelaide Martin, by one of my absolute favorite restaurants. I will also be featuring the Commander’s style Bread Pudding Souffle in the next few days, which is, in my humble opinion, one of the best desserts around. Anywhere.
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Preheat: 250° | Yield: 4 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |
Bread Pudding: