Creole bpead pudding with bourbon sauce - bon appetit
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 12-oz loaf day old French bread with crust, cut into 3/4-inch pieces | |
| 4 | cups | Milk |
| 2 | cups | Sugar |
| 3 | larges | Eggs |
| ½ | cup | Raisins |
| 2 | tablespoons | Vanilla extract |
| ½ | cup | (1 stick) unsalted butter |
| 1 | cup | Sugar |
| 1 | large | Egg |
| ¼ | cup | Bourbon |
| Powdered sugar | ||
Directions
PUDDING
SAUCE
FOR PUDDING: Preheat oven to 350'F. Generously butter 13x9x2-inch glass; baking dish. Place French bread in large bowl. Pour 4 C milk over bread. Using knife and fork, break bread into smaller pieces.
Let stand until all milk is absorbed, about 20 minutes.
Whisk 2 C sugar and 3 eggs in medium bowl until thick. Stir in ½ C raisins and 2 T vanilla extract. Add to bread mixture and stir until combined. Pour mixture into prepared dish, spreading evenly. Bake until pudding is set, about 1 hour. Transfer to rack and cool.
FOR SAUCE: Melt butter in heavy small saucepan over medium heat. Mix 1 C sugar and egg in medium bowl. Gradually pour in melted butter, whisking until blended. Return mixture to saucepan. Stir over low heat until mixture thickens, about 2 minutes (do not boil). Add bourbon; continue cooking until sugar dissolves and mixture thickens slightly, stirring constantly, about 3 minutes (do not boil).
Sift powdered sugar over pudding and cut into squares. Ladle sauce onto plates. Place pudding on sauce.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>