Post by April B. on Feb 26, 2003 8:27:32 GMT -6
Cajun New Orleans Bread Pudding With Bourbon Sauce
1 qt Home milk
1 loaf day old Bread, cubed or French
2 cups Granulated sugar
4 Eggs, slightly beaten
3 Tbs, Butter
3/4 to 1 Tbs Vanilla
3/4 cup chopped pecans
Preheat oven to 350 and grease a 9 x 13 casserole.
Soak the bread in milk until absorbed.
Beat sugar and eggs until smooth.
Add vanilla and pecans.
Pour all over bread mixture.
Stir well.
Pour mixture into a grease 9 x 13 casserole, then place casserole into a shallow pan of water.
Bake until firm and a knife inserted in the center comes out clean,
About 1 hr and 15 minutes.
Bourbon Sauce:
1 stick butter,
1 small can evaporated milk,
1 cup sugar
1 beaten egg yolk.
Mix into a heavy saucepan or double boiler the 4 sauce ingredients.
Cook and stir constantly until thickened.
Remove from heat and cool to just warm.
Stir in 3 Tbs. bourbon.
Serve sauce over warm pudding.
1 qt Home milk
1 loaf day old Bread, cubed or French
2 cups Granulated sugar
4 Eggs, slightly beaten
3 Tbs, Butter
3/4 to 1 Tbs Vanilla
3/4 cup chopped pecans
Preheat oven to 350 and grease a 9 x 13 casserole.
Soak the bread in milk until absorbed.
Beat sugar and eggs until smooth.
Add vanilla and pecans.
Pour all over bread mixture.
Stir well.
Pour mixture into a grease 9 x 13 casserole, then place casserole into a shallow pan of water.
Bake until firm and a knife inserted in the center comes out clean,
About 1 hr and 15 minutes.
Bourbon Sauce:
1 stick butter,
1 small can evaporated milk,
1 cup sugar
1 beaten egg yolk.
Mix into a heavy saucepan or double boiler the 4 sauce ingredients.
Cook and stir constantly until thickened.
Remove from heat and cool to just warm.
Stir in 3 Tbs. bourbon.
Serve sauce over warm pudding.
