This recipe is from my first cookbook called What's Cooking America. This wonderful bread
pudding always brings back memories of my visits to New Orleans.
New Orleans Bread Pudding with Bourbon Sauce
Yields: 8 to 10 servings
Prep time: 15 min
Cook time: 50 min
1 large loaf French bread (approximately 14 to 16 ounces)
4 cups milk
eggs lightly beaten
2 cups granulated
2 tablespoons pure vanilla extract
1/4 teaspoon allspice
1/4 to 1/2 teaspoon ground cinnamon
1 cup raisins
3 tablespoons butter, melted
Bourbon Sauce (see recipe below)
Tear or cut French bread
into 1-inch pieces (about 6 to 7 cups); place in a large bowl. Add milk and let bread pieces soak;
crush with your hands until well mixed. In another bowl, whisk together eggs, sugar, vanilla
extract, allspice, and cinnamon until smooth; stir in raisins. Stir into the
bread/milk mixture. Let the mixture sit for 2 hours, stirring occasionally.
Preheat oven to 350 degrees F.
When ready to bake, pour melted butter into a 13x9-inch baking pan or dish.
Coat the bottom and the sides of the pan well with the butter.
Pour bread pudding mixture into prepared pan or dish. Bake, uncovered, approximately 45
to 50 minutes, until set in the center, and the edges start getting a bit
brown and pull away from the edge of the pan. Remove from oven and let cool on a wire rack.
To serve, cut into squares and put into individual serving dishes.
Serve with warm Bourbon Sauce.
NOTE: Best fresh and eaten the day it is made.
Makes 8 to 10 servings.