NEW ORLEAN’S BREAD PUDDING
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
- 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.
- 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
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