The Recipe Bin: Cajun - Desserts & Candies

    Bread Pudding with Whiskey Sauce
     
     
    :

    1 loaf French Bread
    1 qt Milk
    3 Eggs
    2 cups Sugar
    2 tbsp Vanilla Extract
    2 tsp Cinnamon (Ground)
    1 cup Raisins
    3 tbsp Margarine (Melted)
    Whiskey Sauce:

    1 cup Sugar
    1 stick Butter
    1 Egg (Beaten)
    2 oz Bourbon Whiskey
     
     
    • Preheat oven to 350° F.
    • Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved.
    • Tear bread into chunks and soak in milk.
    • Add well-beaten egg very slowly and whip very fast so egg doesn't curdle.
    • Crush with hands to make sure milk has soaked through.
    • Cool and add liquor.
    • Add eggs, sugar, vanilla, cinnamon, raisins and stir well.
    • Pour melted margarine or butter in bottom of a heavy 9 x 14 baking pan.
    • Add bread mixture (and I sprinkle more cinnamon and raisins on top) and bake until very firm, about 40 mins.
    • Cool pudding, cube it and put it into individual dessert dishes.
    • When ready to serve, add whiskey sauce (below) and heat under broiler for a few minutes (last step optional).
     
    Makes approximately 8 servings.

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