britannia.org Recipe Bin: Cajun - Desserts & Candies - Bread Pudding with Whiskey Sauce

The Recipe Bin: Cajun - Desserts & Candies

Bread Pudding with Whiskey Sauce

1 loaf French bread

1 qt milk

3 eggs

2 cups sugar

2 tbsp vanilla extract

2 tsp ground cinnamon

1 cup raisins

3 tbsp melted margarine

Whiskey Sauce:

1 cup sugar

1 stick butter

1 egg, beaten

2 oz Bourbon whiskey

Preheat oven to 350° F. Tear bread into chunks and soak in milk. Crush with hands to make sure milk has soaked through. Add eggs, sugar, vanilla, cinnamon, raisins and stir well. Pour melted margarine or butter in bottom of a heavy 9 x 14 baking pan. Add bread mixture (and I sprinkle more cinnamon and raisins on top) and bake until very firm, about 40 mins. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve, add whiskey sauce (below) and heat under broiler for a few minutes (last step optional).

Whiskey Sauce

Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle. Cool and add liquor.

Makes approximately 8 servings.

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