Creole Bread Pudding with Bourbon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This bread pudding is from New Orleans chef Leah Chase, the queen of Creole cuisine. And yes, it does call for 5 tablespoons of vanilla extract! Ingredients:
2 (12-oz.) cans evaporated milk |
6 large eggs, lightly beaten |
1 (16-oz.) day-old french bread loaf, cubed |
1 (8-oz.) can crushed pineapple, drained |
1 large red delicious apple, unpeeled and grated |
1 1/2 cups sugar |
1 cup raisins |
5 tablespoons vanilla extract |
1/4 cup butter, cut into 1/2-inch cubes and softened |
bourbon sauce |
Directions:
1. Preheat oven to 350°. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple and next 4 ingredients. Stir in butter, blending well. Pour into a greased 13- x 9-inch baking dish.
2. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes. Serve with Bourbon Sauce.
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