NEW ORLEAN’S BREAD PUDDING
Serves: Serves 6
 
Ingredients
BREAD PUDDING:
  • 1 stick butter
  • 1 c. sugar
  • 1 c. evaporated milk
  • l c. whole milk (scald in separate pan)
  • 3 eggs
  • 1 tsp. vanilla
  • ½ tsp. salt
  • ½ c. raisins &
  • 3 slices toast (add last to above)
WHISKEY SAUCE:
  • 1 whole egg
  • ¾ c. sugar
  • ¾ c. butter
  • 1 tsp. vanilla extract
  • 1 oz. bourbon
Instructions
  1. Melt butter. Add sugar, vanilla, salt and beaten eggs. Add milk, little at a time. Pour into 7x10 inch greased casserole. Top with raisins and toast. Bake 350 degrees in pan of 1 inch of water for 30 minutes.
  2. Dissolve sugar in bourbon over low heat. Add butter and vanilla extract. Whip egg. Pour bourbon; sugar and butter mixture into whipped egg. Cook over low heat until thickened. Spoon sauce over each serving of bread pudding.
Notes
Mary Elizabeth Larson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/new-orleans-bread-pudding/