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.
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.