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New Orleans Style Bread Pudding
A wonderful Creole dessert
French bread , broken into very small pieces (about 6 cups)
1 stick butter, melted
8 eggs
3/4 cups sugar
3/4 cup brown sugar, firmly packed
1 can (6 ounce) evaporated milk
1 1/2 teaspoon vanilla
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup raisins
3/4 cup chopped pecans
Mix all ingredients together in large bowl. Pour into a greased glass baking dish. Cook at 350 degrees for 45 minutes to 1 hour or until top is golden brown and springs back when touched.
Bourbon Sauce
3/4 cup brown sugar, firmly packed
1 cup half and half
3 tablespoons unsalted butter
1 egg, beaten
2 ounces bourbon
In a saucepan over medium heat, melt butter. Add sugar and half and half and whisk until blended. Add a little of the mixture to the beaten egg to
temper it, then add the egg and whisk for about 1 minute. Remove pot from heat and add bourbon. Return to heat and whisk until sauce is of desired consistency.
Spoon sauce over pudding in bowls and serve warm with good quality vanilla ice cream if desired.
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