INGREDIENTS

INSTRUCTIONS

Recipe by: BENJAMIN STRONG (WWGQ25B) This is a classic New Orleans dessert
and a favorite of many. There are numerous versions - almost every good
Creole cook has her own. My wife developed this one after many years of
experimenting. I do NOT think that you will be disappointed! This recipe
will serve ten to twelve people - with seconds.
Cover the raisins with the bourbon and let them soak overnight. Cube the
bread in about 5/8 inch cubes. You will need 8 to 9 cups. In a large bowl
combine bread and milk and let stand at room temperature until bread is
very soft. In another bowl beat 5 eggs and 2 cups sugar and 3 Tbsp. melted
butter. Stir this into the bread mixture. Drain raisins, reserving bourbon
for sauce. Add raisins and vanilla to the bread mixture and stir well until
mixed. Melt remaining 3 Tbsp. butter in a 9" x13" pan. Pour the pudding
into the pan. Bake in a 350 degree oven until puffed and golden brown. This
should take about 1 1/2 hours.
For the sauce, cream 1/2 cup butter and 1 cup sugar. Beat in 2 eggs, one at
a time. Transfer to the top of a double boiler set over simmering water.
Stir in about 1/3 cup bourbon whiskey and additional if required. You might
want to experiment with the amount. Cook the sauce, stirring, until it is
thickened slightly. Serve warm sauce over warm bread pudding. Note - we
have found both pudding and sauce can be frozen.
Adjust bourbon, which should be a very good straight bourbon, to your
taste. We use LOTS! Jack Daniels is NOT a bourbon and, IMHO, is not a good
choice. We use Fitzgerald.JM.
Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)
on May 12, 1997

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