Creole bpead pudding with bourbon sauce - bon appetit

Yield: 10 servings

Measure Ingredient
1 \N 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
\N \N Powdered sugar

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>

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