New Orleans Bread Pudding with Bourbon Sauce
Liven up your gathering, New Orleans style with a scrumptious bread pudding that pairs perfectly with bourbon sauce.
- 1 quart whole milk
- 1 loaf French bread, broken into pieces (approximately 9 cups)
- 3 eggs
- 3 cups sugar
- 2 tablespoons vanilla extract
- 1 cup raisins
- 1/2 cup (1 stick) butter
- 1 (5-ounce) can evaporated milk (2/3 cup)
- 1 egg yolk, beaten
- 2 tablespoons bourbon
Preparation time 20mins
Cooking time 60mins
Adapted from mrfood.com
What To Do:
Preheat oven to 400° F.
Coat an 8-inch square baking dish with cooking spray.
Pour milk into a large bowl; add bread, crushing with the back of a spoon, and soak until all milk is absorbed. Add 3 whole eggs, 2 cups sugar, vanilla, and raisins; mix well. Spread mixture evenly into prepared baking dish.
Bake 40 to 50 minutes, or until firm and golden.
Before serving, in a medium saucepan, combine the butter, evaporated milk, 1 cup sugar, and egg yolk. Cook over low heat, stirring constantly, for 10 to 15 minutes, or until thickened. Stir in bourbon then serve sauce warm over bread pudding.