Petite Violette Chef Anthony Gropp’s New Orleans bread pudding!
Dish up a decadent dessert with this recipe from family-owned and- operated French bistro Petite Violette, which celebrated its 50th anniversary in 2024.
New Orleans Bread Pudding
Serves 12
INGREDIENTS:
8-10 rolls
½ quart half-and-half
7 eggs
2 cups sugar
1 cup raisins
1 tablespoon vanilla extract
1/2 pounds butter, melted
Whiskey sauce:
1 pound butter
2 cups sugar
½ cup whiskey
¼ cup simple syrup
INSTRUCTIONS:
Preheat the oven to 350 degrees. Cut the rolls into quarters or slices. In a bowl, mix the eggs, half-and-half, sugar and vanilla extract. Use a little of the melted butter to grease a baking pan (recommended: stainless steel 8-by-10 and 2 ½ inches deep). Coat the greased pan with a thin layer of sugar. Place the cut rolls into the pan, and pour the remainder of the melted butter over the top of the rolls. Place raisins throughout the bread. Pour the egg mixture over the rolls, careful not to overflow. Cover the pan with foil and place in a water bath. Bake at 350 degrees for 55 to 60 minutes. To check if the pudding is done, press on the foil and make sure it is firm. Let the bread pudding sit for at least 30 minutes. Serve with whisky sauce.
For the whiskey sauce:
Melt butter in a thick-bottom pot until melted and just starting to boil. Slowly add sugar, while stirring constantly with a hard whisk. Once sugar is incorporated, add the whiskey and simple syrup.
PETITE VIOLETTE
petitevioletterestaurant.com
@petiteviolette74
BY Claire Ruhlin
