Ingredients:
1 loaf of French Bread pulled apart into 1 inch pieces about 14 cups (I use Rouses Bread)
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
2 cups light brown sugar
6 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup raisins
Bread Pudding Instructions:
Grease a 9X13 glass casserole with butter. Place bread into a large bowl. Combine cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg and raisins. Mix thoroughly and pour over the bread pieces. Squish the bread mixture together by bare hands until the bread is soaked. Pour the mixture into the casserole and let it sit for 45 minutes at room temperature before baking. This is a good time to preheat oven to 350 °F. Bake for 30 - 40 minutes, or as true Poirrier would say: “until it’s done”.
Whiskey Sauce Instructions:
1 cup heavy cream
¼ cup milk
¼ cup sugar
2 tablespoons cornstarch
2 tablespoons butter
1 cup whiskey
Heat the cream milk and sugar over very low heat. Mix a little bit of whiskey with the cornstarch into a slurry. Pour the slurry into the mix and bring to a simmer, stirring continuously for 2 minutes. Remove from heat, add butter and stir. Pour in the rest of the whiskey just before serving.
Poirrier siblings: Frankie, Rose Mary (Bootsie), Marion & Rubye
Enjoying a Tuesday Supper Club gathering in New Orleans, 2020
