Creole bread pudding is like no dessert you’ve ever tasted. But after one bite (and a dip into the bourbon whiskey sauce), you won’t want any other kind!
I have been working on trying to create a good website. A good food blog. I have no aspirations of becoming the next Pioneer Woman (mainly because I doubt Handsome is ever going to trade in his power drill for cowboy boots) but I do want to create something I am proud of.
I have worked hard at trying to develop my photography skills because I enjoy it and want to learn more about taking a good picture. In the past year, I have submitted to Tastespotting, Foodgawker and the likes so many times that Handsome no longer has to hear about every decline or acceptance.
That is, until the other day.
While running through my normal tasks of checking my email I opened one that read,
Kita,
Thank you for your submission to InsertSiteHere. Unfortunately, it was not accepted on the site due to the following issues:
An Unknown Reason
If you have a question about a submission, email us and we will get back to you as soon as we can. We do appreciate your contributions to InsertSiteHere and look forward to more submissions from you soon.
I laughed for a solid five minutes. I will not be deleting this email any time soon, but keeping it as a reminder. I’ve always said the foodporn sites should just have “Just don’t like it” as an option (ha, they could even call it “not my taste” to stick with the theme) when they turn down some pictures – and I am 100% okay with that – and I believe this is as close as I am ever going to get.
Creole Bread Pudding with Bourbon Whiskey Sauce
from Cooking Up a Storm
Ingredients:
For the bread pudding:
- Butter for greasing
- 3 large eggs
- 1 cup sugar
- 1 quart milk
- 1 teas vanilla extract
- 1/2 teas grated nutmeg
- 10 cups stale French bread, cut into 1-inch cubes
- 1 cup raisins
For the whiskey sauce:
- 1 1/4 cups water
- 1/2 cup packed light brown sugar
- 1/4 teas ground nutmeg
- 1/4 cup bourbon
- 1 1/2 teas cornstartch
- 2 teas unsalted butter
Preparation:
Preheat the oven to 350 degrees F. Generously butter a 9×13 inch baking dish.
In a large mixing bowl, beat the eggs with an electric mixer or a whisk until frothy. Beat in the sugar, milk, vanilla, and nutmeg. Mix thoroughly. Add the bead and raisins and stir well by hand. Set aside and let the bread soak for 15 minutes.
Pour the bread mixture into the prepared dish and smooth the top. Bake just until set, about 45 minutes.
Meanwhile, combine the water, brown sugar, and nutmeg in a medium saucepan and bring to a boil over high heat. In a small bowl, stir together the bourbon and corn-starch, then stir into the sugar mixture and cook until the mixture thickens and is smooth, about 8 to 10 minutes (you will have to lower the heat as high will cause the mixture to bubble over). Stir in the butter and serve over warm bread pudding.
I’d never had bread pudding before making this Creole bread pudding. I thought the flavors were great, though. If I were to make it again, I would add a little more to the sauce (‘pudding”) recipe that the bread soaks in. I made mine in 2 small ramekins and an 8×8-inch pan and the liquid just wasn’t enough. If I had used an 9×13-inch as the recipe called for, I am sure it would most definitely not been enough.
With that in mind, I believe that I enjoyed the texture of the not so over soggy bread. (I was concerned when starting this recipe that I would not enjoy the ‘soggy bread’ texture I thought I was in for.)
The whiskey sauce is what makes this recipe great (duh). Don’t skimp.
I added about a half cup of heavy cream to my sauce to replicate a whiskey sauce I had previously made and enjoyed. I saved the whiskey sauce in a small container so that it would not sit on top of any leftover bread pudding.
I haven’t yet figured out why this recipe was named Creole bread pudding. I’m guessing it has something to do with the booze, but I always thought Creole meant spicy. Doesn’t matter, really.
Sticky Penguin says
Oh, love a good bread pudding – but never thought to do a boozy version! (Making it with pannetone or hot cross buns has been as outlandish as I’ve got up till now). I did love hearing about your photo site experiences – as a still-new blogger and very much novice photographer, I still haven’t quite got the ratio of acceptances right yet – and still relay all the yesses and noes to the Other Penguin at length – hope there’s an end in sight, if not to the declines, at least to the worrying about them!
[email protected] says
Oh honey, you had me at whiskey sauce. I LOVE to booze-up my desserts!
Tes says
Wow this sounds really exciting 🙂 Don’t know why I want this for dinner 🙂
The Harried Cook says
Oh yummy! This looks like it would really hit the spot! 🙂 Give me boozy desserts any day! 🙂
Great stuff! And your photography is really good! 🙂
Vicki @ Wilde in the Kitchen says
That’s so hilarious! I always assume when I get “Photo composition” it means they just don’t like it, but unknown reason? Funny 🙂 I certainly hope it wasn’t for this bread pudding, because it looks delicious!
Kath says
Your “unknown reason” made me laugh! They definitely should have a “We just don’t like it” category. Or “We hate parsnips”, or whatever!
I think your photos are great….and your Bread Pudding looks wonderful!
fooddreamer says
You know, even the most talented photographers get turned down by the foodporn sites sometimes. And we will never really know why, even when they give us a “reason”. I get some things back and I honestly can’t see what they see. It’s all subjective, even when they pretend it’s not!
To me, your site is great and your recipes and photos are lovely. I know this bread pudding would be fab!
Stephanie says
That’s hilarious! I notice I’ve been getting the same reason over and over from one site and it doesn’t always make sense (to me at least). I think you’re right and they should just say they don’t like it, but I bet that would upset some people. I’m also right with you in trying to improve my photography. Your photos here look great!
Claudia says
I actually adore whiskey sauce with bread pudding – and I agree the sauce makes the recipe. It looks sublime which is how French Toast should look. I love your photos – I am way behind on the photo-snapping part of the blog. Food porn sites do drive traffic – but I am not sure they drive sustainable traffic. I take all those sites with a grain of salt and appreciate the photography skills of others.
Mary at n00bcakes says
I too was pretty skeptical of bread puddings, afraid they were going to have a soggy and kind of gross texture. Since then I’ve become a convert, though, and I think this recipe looks great. Thanks for sharing! ^_^
[email protected] says
I am right there with you! I feel that many of us taking AMAZING pictures, and are too often rejected. But hey, as long as I have the support of my readers, I know that I’m doing the best I can 😉
And these pictures are making my stomch growl so loud that it’s actually starting to embarrass me! Love this
Priscilla - She's Cookin' says
I thought all bread puddings had a bourbon or rum sauce? Or maybe it’s just the best ones do 😉 Your’s looks delicious and I think your photos are fantastic! I know almost all food bloggers submit to these sites, but I haven’t gotten into that yet.
claudia lamascolo/aka pegasuslegend says
Whats not to love? I’ll have another please!
imwaytoobusy says
Classic form letter response! I find it hard to believe that you had an unacceptable photo 😉 Onto other topics….your bread pudding looks fab! Haven’t had a batch in ages.
sarah says
Oh I so love bread pudding and this version looks perfect! Your pictures are lovely too!
kitchenarian says
This looks delicious; I love bread pudding. I really enjoy your blog and your pictures of this bread pudding are really great. I really struggle with the photography too, but its a great feeling when some pictures turn out the way I want them to. When I feel bad about my pictures, I go back and look at some of the older ones; at least I am getting better! It’s all fun though. Thanks for sharing your story.
Sara says
I got all possible reasons for having a picture rejected but never a “no reason”. But let’s talk about something happier….the whiskey sauce of this bread pudding! OH MY. I should keep this handy for next time I need to be cheered up for a rejection 🙂
SharleneT says
Was planning on making a bread pudding this week and this is a perfect recipe to try. Thanks for sharing. It’s hard to know what to say to “unknown reason.” Yup. I’m stumped. Come visit when you can.
[email protected] says
I’m a big bread pudding lover but I think it’s the whiskey sauce that I’m most drawn to in your post. Sounds very versatile – could go on pancakes, shortcakes, drizzled over a cobbler, use it for dipping scones. Yes, I might just be making it in quarts.
Fresh and Foodie says
Um, this has potential to be my favorite thing ever! I love whiskey anyway — definitely my drink of choice — but in bread pudding?! Wow. This is over the top.
I hear what you’re saying about your blog. I don’t do mine to be famous, but I do want it to be a reflection of me and something I’m proud of. You’re doing a great job.
Suzanne says
you are so funny! You may not be the pioneer woman but you are funny like her too. I know what you mean on the photo being submitting to the food site, think they should just have a don’t like button!
Drick says
well, I guess a little water won’t hurt bourbon…. great looking sauce, have not made it this way before but it sure looks easy. – and about your site, like the layout and the ease of finding my way around, very nice pics too… keep on laughing and stay true to you
don says
Sounds great but Jack Daniels is not Bourbon. (it’s a sour mash)
Jim Beam is a Bourbon