Jambalaya bread pudding
1 Servings
Ingredients
| Quantity | 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 |
Directions
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: