Ingredients Jump to Instructions ↓

  1. Pudding:

  2. 336 g loaf day-old French bread, cubed

  3. 4 cups milk

  4. 2 cups sugar

  5. 1/4 tsp. ground cinnamon

  6. pinch Creole seasoning

  7. 3 large eggs

  8. 1/2 cup raisins

  9. 2 tbsp. vanilla extract

  10. Sauce:

  11. 1/2 cup butter

  12. 1 cup sugar

  13. 1 large egg

  14. 1/4 cup bourbon

Instructions Jump to Ingredients ↑

  1. For Pudding:

  2. Preheat oven to 350 degrees. Butter a 13x9 inch glass baking dish. Place cubed French bread in a large bowl. Pour milk over. Stir bread with a fork until evenly moistened. Let bread soak 20 minutes. Whisk together sugar, cinnamon, Creole spice and eggs in a medium bowl until combined. Stir in raisins and vanilla. Stir into bread mixture until combined. Pour bread mixture into prepared baking dish and spread evenly. Bake pudding about 1 hour until set. Transfer baked pudding to a rack and cool.

  3. For Sauce:

  4. Melt butter in a small saucepan over medium heat. Whisk together sugar and egg in a medium bowl. Whisk melted butter into sugar mixture. Return mixture to saucepan. Cook, stirring, 2 minutes over low heat until thickened. Sir in bourbon. Continue cooking about 3 minutes, stirring constantly, until sugar is dissolved and sauce is thickened-Don't boil. Strain sauce.

  5. To Serve:

  6. Slice pudding into squares and serve with sauce.


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