Louisa’s is a caramelly liqueur made Nelson Greenbrier Distillery in Nashville. The story behind the distillery is fascinating. If you have time to go take a tour, do it! You will love it. While you are there, think about buying some Louisa’s. It is amazing in whipped cream, in coffee, added to French toast, and so much more. But it really super shines in this bread pudding! It will make your kids say, "mom, can you make that yummy cake-y bread again?"
Serves 12
Ingredients
8-10 cups of bread, cut into ¾ inch cubes (try cinnamon rolls)
3 eggs
2 cups milk
1 cup half-and-half
1 Tbsp vanilla extract
2 cups sugar
Louisa’s liqueur
¼ cup (½ stick) butter, melted, plus more for the pan
½ cup pecans, finely chopped (optional)
Sauce
½ cup (1 stick) butter
½ cup sugar
¾ cup heavy (whipping) cream
¼ cup Louisa’s liqueur
Instructions
Preheat the oven to 325 degrees Fahrenheit.
Melt the butter in the microwave and set aside to cool.
In a separate bowl whisk together the eggs, milk, and half-and-half, vanilla, and sugar.
Stir butter into egg mixture.
Generously butter a loaf pan and add the bread cubes to the pan.
Pour the egg mixture over the bread cubes.
Sprinkle the pecans over the top. Bake for 1 hour.
While the bread pudding is baking, make the sauce: Combine the butter, sugar, liqueur, and cream, in a medium saucepan over medium heat.
Bring the mixture to a boil, whisking constantly. Reduce the heat to low and simmer for 10 to 15 minutes, until thickened, then remove the pan from the heat and set aside.
To serve, drizzle a little sauce over the bread pudding before serving.