Cajun and Creole Recipes

"Jambalaya" Bread Pudding

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Yield: 12 servings

Ingredients

Bread Pudding

  • 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

Sauce

  • 1/2 cup (1 stick) butter
  • 1 cup granulated sugar
  • 1 egg, beaten
  • 1/4 cup bourbon

Instructions

Bread Pudding

  1. In a large bowl, break bread into bite size pieces. Cover with milk and soak for 1 hour.
  2. Heat oven to 375 degrees F.
  3. Mix bread mixture well. Add eggs and sugar. Stir in vanilla extract, cinnamon and raisins.
  4. Melt butter in a 13 x 9 x 2 inch baking dish, tilting to coat all sides. Pour in the pudding and bake for 1 hour.

Sauce

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

Attribution

Junior League of New Orleans - Jambalaya Cookbook



God's Rainbow - Noahic Covenant