Creole Style Bread Pudding

6 slices raisin bread
2 cups milk
2 eggs
1 cup sugar
2 tbs butter or margarine, melted
1 tbs vanilla extract

Slice bread into 1 inch pieces; place in large mixing bowl. Pour milk over bread and stir gently to combine. Set aside at least 15 minutes. In small bowl, beat eggs until well blended; stir in sugar, butter and vanilla. Add to bread mixture and stir well. Spoon mixture into buttered 2-quart casserole. Bake, uncovered, at 325F for 1 hour or until custard is set. Let stand at least 20 minutes before serving.

Serve with Rich Whiskey Sauce, if desired.

Makes 6 to 8 servings.

Rich Whiskey Sauce:
1/2 cup butter
1 egg
3/4 cup sugar
1/4 cup bourbon whiskey (add more or less, as desired)

In medium saucepan, melt butter over medium heat. In a small bowl, beat egg until thick and very light in color. Continue beating; add sugar very slowly. Add melted butter to egg mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until sugar dissolves. Do not allow the mixture to boil or sauce will curdle. When sugar is dissolved, remove from heat; stir in bourbon. Cool to room temperature before serving.

Makes about 1-1/2 cups.

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Cajun Country -- New Iberia, Louisiana