Bally's Casino Bread Pudding
"I just adore simple homey but elegant custardy bread pudding. This one is adorned with the most wicked bourbon sauce ever devised. Such a combination! Saved forever! From The Times-Picayune - "Bally's Casino first shared this recipe in 1996, then it was reprinted in Sept. of 2006 for a reader who had a copy on her refrigerator when Katrina came through St. Bernard Parish. The pudding was very light and fluffy, she said.""
photo by eboni504
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
8-10
ingredients
- 1 lb French bread, stale
- 1⁄2 cup raisins
- 5 eggs
- 6 cups milk
- 1 1⁄2 cups sugar
- 2 tablespoons vanilla extract
-
SAUCE
- 1 1⁄2 cups butter, unsalted
- 1 cup sugar
- 2⁄3 cup light brown sugar
- 1⁄4 teaspoon salt
- 1⁄2 cup Bourbon
- 1⁄2 cup heavy whipping cream
directions
- Preheat oven to 350 degrees. Tear bread into 2-inch pieces and place in 9-by-13-inch baking dish. Add raisins; set aside. In large mixing bowl, beat eggs with wire whip until well blended. Stir in milk, sugar and vanilla. Pour over torn bread and push bread down with fingers until saturated. Let soak for 3 minutes.
- Place pudding pan in larger pan, then fill larger pan with about one inch of hot water (to come halfway up sides of pudding pan). Bake for 65 minutes.
- Meanwhile, in medium saucepan melt butter on medium heat (do not boil). Add both sugars and beat with wire whip until creamy. Remove pot from heat and beat in whipping cream and salt. Add bourbon and beat thoroughly. You may pour the sauce over the entire bread pudding or over individual servings.
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Reviews
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I want to start by saying thank you God!!! I used to work for Bally's Casino of New Orleans about 12 years ago. At this time, I thought my mom had the best Bread Pudding on that side of the Mississippi..[she still runs a close race].. When I ate the Bally's Bread Pudding..I was floored..oh my goodness... it was amazing. I had searched high and low and asked so many people if they knew how to make a mean pudding with "that sauce" on it. No one knew.. So about a year ago I googled "Bread Pudding/Bally's Casino" and voila!!!! I finally made it for Thanksgiving 2012 and I tell you...this is the best desert I have ever had. I mean, I thought I made a fabulous sweet potato pie [and i do]...but this was beyond amazing.. I made it with Puerto Rican Rum [sauce] instead of boubon...[thanks to the liquor store clerk].. For anyone who loves bread pudding...please give this recipe a try!!
RECIPE SUBMITTED BY
Busters friend
Pleasure Island, 73
<p>First about Buster: Buster moved onto whatever comes next on February 26, 2008. He was just shy of five years old. I miss him terribly. <br />He came into our lives when he ran out in front of my car late one night as I was driving home. A just under 4 pound ball of kitten fluff, complete with an ostrich boa tail that stayed straight up as he assessed his new domain. He became a 19 pound longhaired beast who guarded our house (he followed any new guests or servicepeople the entire time they are on the property) & even killed copperheads (among other things with his hunting buddy, Fergus the short-tailed)! Friends never saw his formidible side as he smiled at them & uttered the most incongruent kitten-like mews as he threaded legs! He liked to ride in the car & came to the beach. <br />There are Buster-approved recipes in my offerings - however, HE decided which he wanted to consider - Buster demonstrated he liked pumpkin anything - ALOT -LOL!!! <br /> <br />Copperhead count 2006 - Buster 2 <br /> (10 inchers w/yellow tails) <br /> 2007 - Buster & Roxie 1 <br /> (a 24 incher!) <br />Buster woken from beauty sleep - <br />http://www.recipezaar.com/members/home/62264/DSCN0335.JPG <br />Big whiskers - <br />http://www.recipezaar.com/members/home/62264/DSCN0333.JPG <br /> <br />For those of you who gave kind condolences - thank you so very much. <br />http://www.recipezaar.com/bb/viewtopic.zsp?t=250301 <br /> <br /> <br />I love to cook & incorporate techniques from Southern/Mid Atlantic roots (grits, eastern NC BBQ shoulders, Brunswick stew, steamed crabs & shrimp & shellfish, hushpuppies, cornbread, greens, shad roe, scrapple) with Pacific Rim foods & techniques aquired while living in Pacific Northwest, fish & game recipes learned while living in Rocky Mountain region & foods/techniques learned travelling to the Big Island & up into BC & Alberta & into the Caribbean. The Middle Eastern/African likes I have are remnants of my parents who lived for many years in North Africa & Mediterranean before I was thought of. Makes for wide open cooking! <br /> <br />Since moving back east we try to go annually in the deep winter to Montreal (Old Montreal auberges & La Reine) & Quebec City (Winter Carnival & Chateau Frontenac)- for unctuous foie gras & real cheeses, French & Canadian meals prepared & served exquisitely, fantastic music & wonderful people - with the cold helping burn off some of the calories! <br /> <br />I love putting in our aluminum jonboat & heading across the Intracoastal Waterway (ICW) to the barrier islands for foraging & exploring! Bodysurfing is a lifelong sport for me - one that a person's body never seems to forget how to do, once the knack is learned (thank goodness!) <br /> <br />I especially miss cool summers & foggy/drizzly days & fall mushroom foraging/anytime of year hot springing in WA, OR, MT, ID, BC & Alberta.</p>
