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1 True Louisiana Bread Pudding on Sat Jun 21, 2008 8:16 pm


1 loaf French bread 2 Tablespoons Vanilla
1 qt. Milk 1 cup golden raisins
3 eggs 4 Tablespoons butter
2 cups of sugar
Whiskey Sauce
1 stick of butter (1/4 Pound) 1 egg
1 cup confectioners sugar 1 jigger of bourbon

Preheat oven to 350 degrees. Break French bread into about 8 pieces. In a large bowl, soak bread in milk until well soaked. Mix the bread around before adding the next ingredients. Beat the egg, sugar and vanilla well then add to bread mixture. Next add the raisins and stir mixture well. Grease a baking pan with butter ; pour the mixture into the pan. Place the pan with the pudding in another shallow pan with about an inch of water in it. Bake at 350 degrees for about 40 minutes or until pudding is firm. When cooked take out of oven and allow to cool.

In a double boiler, cook butter and sugar until completely dissolved. Add egg, beating very quickly so that it won't curdle. When the mixture smoothes add whiskey. If you desire a stronger whiskey taste add more.
Cut bread pudding into serving pieces and place in deep dish. Add whiskey sauce to the top of the pudding.

Fruit cocktail or canned peaches may also be used in place of raisins.

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