Chef Chris Chornopyski
Liberty Grill
This dish has been on Liberty Grill’s menu since the restaurant opened nine years ago and is consistently one of its top-chosen desserts. The recipe came from Commander’s Palace restaurant in New Orleans, where Emeril Lagasse was once executive chef.
Ingredients
Bread pudding
1 1/2 cups milk
4 large eggs
1 Tbsp vanilla extract
2 Tbsp cinnamon
1/2 cup brown sugar
12 slices of bread, cubed
Knob Hill bourbon butter sauce
1/2 cup butter
3/4 cup brown sugar
1/2 cup whipping cream
4 oz Knob Hill bourbon
Method
Bread pudding
1. Preheat oven to 400˚F.
2. In a large mixing bowl, combine milk, eggs, vanilla, cinnamon and brown sugar. Add bread cubes. Ensure each cube is fully coated with mixture.
3. Line loaf pan with parchment paper. Add mixture and cover with foil. Bake in bain marie for 30-40 minutes, removing foil for the last ten minutes. Remove from oven and let cool, slice.
Knob Hill bourbon butter sauce
1. In a saucepan, over medium heat, combine all ingredients. Heat for 3-5 minutes.
2. Spoon bourbon butter sauce over slices of bread pudding to serve.
Yield 4 servings