Jambalaya bread pudding

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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