Bread Pudding New Orleans Style

Bread Pudding New Orleans Style

3 T. butter, softened
1 c. raisins
4 c. whole milk
2 T. vanilla
3 large eggs
2 c. sugar
1 tsp. cinnamon
1-1/2 to 2 loaves French bread, cut into 1/2 in. slices

Spread butter over a 13 x 9 baking pan. Arrange slices of bread in pan, tightly spaced in rows. Tuck raisins in between the slices. In a large bowl, whisk the eggs until light and frothy. Whisk in the milk, sugar, vanilla and cinnamon.

Pour the egg mixture over the bread, let stand 45 to 60 minutes, pressing the bread down ever so often to wet the tops of the slices. Preheat the oven to 375 degrees.

Bake the pudding until the top is puffed and lightly browned, about 1 hour. Cover with Bourbon Sauce (recipe follows). Let cool for 45 minutes. Cut into squares and serve. Store leftover pudding in refrigerator. Pudding can be reheated if desired. Do not cover.

Yield: 12-15 servings.

Brandy Sauce:
8 T. butter, unsalted
1 c. sugar
3 T. water
1/8 tsp. salt
1/4 tsp. ground nutmeg (opt)
1 tsp Brandy flavoring (or can subst.)

In a small saucepan over low heat, melt the butter. Using a wooden spoon, stir in the next 5 ingredients. Cook, stirring constantly until the sugar is dissolved and mixture is well blended. Remove from heat.

Whisk the egg until light and frothy. Whisk the egg into the brandy mixture vigorously. Set the sauce over medium heat. Stir gently bringing it to a simmer. Cool till thickened, about 1 minute. Pour over bread pudding.

Note: I substituted hamburger buns in place of french bread, stacking 2 in each row . I also cut sugar content as I am a diabetic. This is a very rich bread pudding, but it is worth effort to make.