New Orleans Bread pudding

New Orleans Bread Pudding with Bourbon Sauce

Recipe Type: Dessert, Puddings, Bread Pudding
Cuisine: Cajun/Creole
Yields: 8 to 10 servings
Prep time: 15 min
Cook time: 50 min

Ingredients:

1 large loaf French bread (approximately 14 to 16 ounces)
4 cups milk
3 eggs lightly beaten
2 cups granulated sugar
2 tablespoons pure vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon ground cinnamon
1 cup raisins
3 tablespoons butter, melted
Bourbon Sauce (see recipe below)

Preparation:

Refrigerate bread over night. Tear or cut French bread into 1-inch pieces (about 6 to 7 cups);  then toast cubes in oven on low for an hour. Place in a large bowl. In the blender, whisk eggs, then gradually add sugar, spices, and milk.  Pour over bread and raisins and let bread pieces soak for at least 2 hours.

Preheat oven to 350 degrees F.

When ready to bake, pour melted butter into a 13x9-inch baking pan or dish. Coat the bottom and the sides of the pan well with the butter.

Pour bread pudding mixture into prepared pan or dish. Bake, uncovered, approximately 45 to 50 minutes (170 degrees), until set in the center, and the edges start getting a bit brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack.

To serve, cut into squares and put into individual serving dishes.

Serve with warm Bourbon Sauce. NOTE: Best fresh and eaten the day it is made.

Makes 8 to 10 servings.

 

Bourbon Sauce:
1/2 cup butter
1 cup granulated sugar
1 egg, lightly beaten
2 tablespoons bourbon (whiskey) or to your taste

In a medium-size saucepan over low heat, melt butter; add sugar and beaten egg, whisking to blend well. Cook, stirring constantly, until mixture thickens. Remove from heat and whisk in bourbon to taste; let cool. Whisk and reheat before serving. The sauce should be soft, creamy, and smooth.

Jambalaya

JAMBALAYA
Makesm 6 Serving
INGREDIENTS:
1/8 C. oil
1 cooked chicken, cut up or de-boned
1package anduille . sausage
TRINITY:
1 heaping tbsp Creole seasoning
 2C. chopped onions
2 C. chopped celery
2 C. chopped green pepper
2 C. chopped green onions or tomatoes (optional)
3 cloves. chopped garlic

2 C. long grain rice
3 C. stock or flavored water
Can diced tomato

1/2 teaspoon red pepper flake

1/2 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

For red jambalaya*:1/8- 1/4 cup paprika (*You may also use1.5 cups stock and 1 1/2 cups tomato juice instead of 2.5 cups stock/flavored water.)
PROCEDURE:
Season and brown the chicken in oil, lard or bacon drippings over medium to high heat. Add sausage to pot and sauté with chicken. Remove the chicken and sausage from pot, leaving the drippings in the pot.
Sauté onions, celery, green pepper and garlic in the drippings until tender. Return chicken and sausage to pot. Add stock and Creole seasoning and bring the mixture to a boil. (If using Kitchen Bouquet for brown jambalaya, add 1 – 2 tbsp. For red jambalaya, add  paprika, stock and tomato juice.)
Add rice. Stir and return to rapid boil. Stir again and cook on low heat, covered, until rice is done, at least 30 minutes; don't even lift the lid before then.. Remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.
For seafood jambalaya, add cooked seafood when rice is turned.