Monday, September 12, 2016

New Orleans Bourbon Bread Pudding (1984)

  • 1 loaf French bread (1-1/2 feet long)
  • 1 quart milk
  • 3 eggs, beaten
  • 2 cups sugar
  • 2 tbspns vanilla
  • 1 tspn cinnamon
  • 1 cup raisins
  • 3 tbspns butter
  • Bourbon sauce (see below)
Preheat oven to 375 degrees.  In a large bowl, break bread into bite-sized pieces.  Cover with milk combined with sugar and beaten eggs,  and soak for 1 hour. Stir in vanilla, cinnamon, and raisins.  Melt butter in a 13x9x2 baking dish, tilting to coat all sides.  Pour in bread pudding and bake 1 hour.

Bourbon Sauce for Bread Pudding
  • 1 stick butter
  • 1 cup sugar
  • 1/4 to 1/2 cup Bourbon
  • 1 egg, beaten
In top of a double boiler, melt butter and sugar. Gradually whisk egg. Cool slightly. Add Bourbon. If serving right away, our warm sauce over bread pudding. If not, warm sauce slightly before serving and serve in sauce boat.

(Origin - "Jambalaya: The Official Cookbook of the 1984 Louisiana Exposition" by The Junior League of New Orleans, 1984.)

More "Lost" New Orleans Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)

1 comment:

  1. I am missing when the eggs and sugar go you mix them into the milk before the soak cycle?