jambalaya bread pudding
- Categories
- Puddings
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 | Loaf French bread loaf 1 1/2 feet long |
| 1 quart | Whole milk |
| 3 | Jumbo eggs -- beaten |
| 2 cups | Sugar |
| 2 tablespoons | Vanilla |
| 1 teaspoon | Cinnamon |
| 1 cup | Raisins |
| 3 tablespoons | Butter |
| 1 | Stick butter |
| 1 cup | Sugar |
| 1 | Egg -- beaten |
| ¼ cup | Bourbon |
SAUCE:
In a large bowl, break or cube bread into bite-size pieces. Pour milk ove= r the bread and soak for 1 hour. Mix well. Add the 3 beaten eggs and 2 = cups sugar. Stir in vanilla, = cinnamon and raisins. Melt 3 tablespoons butter in a 13"x9"x2" baking pa= n, and tilt the pan to coat all sides. Pour in pudding and bake for 1 ho= ur at 375 degrees.
=
Sauce: In the top of a double boiler, melt stick of butter and cup of su= gar. Add beaten egg gradually, stirring with a wire whisk.
Cool slightl= y. Add bourbon. If serving right away, pour warm sauce over pudding.= If not, warm sauce slightly before serving and serve in a sauce boat. = - - - - - - - - - - - - - - - - - - = Recipe By : Serving Size:
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