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.