Ingredients Jump to Instructions ↓

  1. 2 cups Cream, heavy

  2. 1 1/4 cup Sugar

  3. 2 tablespoons Vanilla extract

  4. 1 tablespoon Cinnamon, ground

  5. 8 ounces Cling peaches, sliced in heavy syrup

  6. 1 Banana; mashed

  7. 8 ounces French bread, day old; cut into 1 inch cubes

  8. 1/2 cup Lemon peel; cut in

  9. 1" by

  10. 1/8 inch slices

  11. 1/4 cup Orange liqueur

  12. 3 tablespoons ;Water

  13. 1 tablespoon Lemon juice

  14. 2 larges Egg

  15. 1 cup Butter; melted

  16. 3 1/2 cup Sugar, confectioners

  17. 1 tablespoon Bourbon

  18. Source: Country Living magazine, July 1990

Instructions Jump to Ingredients ↑

  1. BOURBON SAUCE Heat oven to 350 F. Grease a 10 inch springform pan. In large bowl, combine cream, sugar (reserving 2 tablespoons), the eggs, vanilla, cinnamon, peaches with their syrup, and the banana. Add bread cubes and let sit until bread has absorbed most of the liquid- 5 minutes. Pour bread mixture into springform pan and bake on rimmed baking sheet 45 to 50 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack 15 minutes. Serve immediately or refrigerate until ready to serve. In small skillet, heat lemon peel, liqueur, water, lemon juice, and reserved 2 tablespoons sugar to boiling. Cook until mixture thickens- about 7 minutes. Strain lemon peel; discard liquid. On small plate, spread lemon peel in single layer to cool. Prepare Bourbon Sauce: In top of double boiler, over simmering water, with wire whisk, beat eggs until they just begin to thicken. Slowly beat in melted butter until well combined. Remove mixture from heat and beat in confectioners' sugar and bourbon until smooth. Serve immediately or refrigerate until ready to serve. If sauce has been refrigerated, slowly reheat until warm. To serve, scoop some bread pudding into small serving bowls. Spoon some warm Bourbon Sauce over bread pudding and top all with some lemon peel. One of New Orleans' oldest food establishments, Cafe Sbisa was founded by the Sbisa family in 1899, in what was then the thriving port and financial district of the old French city. In 1977, the business was purchased by two local restauranteurs who completely restored the historic building and reopened the cafe two years later. The menu still reflects many of the great traditions of "la cuisine Creole", but has been expanded to include the finest products from across the United States.


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