"Jambalaya" Bread Pudding

Source: Junior League of New Orleans - Jambalaya Cookbook

1 loaf French bread
1 quart milk
3 eggs, beaten
2 cups granulated sugar
2 tablespoons vanilla extract
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter
1/2 cup (1 stick) butter
1 cup granulated sugar
1 egg, beaten
1/4 cup bourbon

In a large bowl, break bread into bite-size pieces. Cover with milk and soak for 1 hour.

 Heat oven to 375 degrees F. Mix bread mixture well. Add eggs and sugar. Stir in vanilla extract, cinnamon and raisins.

Melt butter in a 13 x 9 x 2-inch baking dish, tilting to coat all sides. Pour in the pudding and bake 1 hour.

For the sauce, in top of a double boiler, melt butter and sugar. Gradually whisk in egg (and cook until mixture thickens). Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce boat.

Serves 12.