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Diane Millsap
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La Belle Cuisine
"Jambalaya" Bread Pudding
[the best!]
Jambalaya: A Collection of Cajun
& Creole Favorites
Junior League of New Orleans, 1980
 
1 loaf French bread (1 1/2 feet long)
[1 pound]
1 quart milk
3 eggs, beaten
2 cups sugar
2 tablespoons vanilla
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter
In a large bowl, break bread into bite-size pieces. Cover with milk
and
soak for 1 hour. Preheat oven to 375 degrees F. Mix well. Add
eggs
and sugar. Stir in
vanilla, cinnamon and raisins.
Melt butter in a 13-by-9-by-2-inch baking dish, tilting to
coat all
sides.
Pour in the pudding and bake 1 hour. Serves 12.
Sauce:
1 stick [1/2 cup] butter
1 cup sugar
1 egg, beaten
1/4 cup bourbon
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.
NOTE: No doubt the above sauce is more typical of New
Orleans, but
here is
a delicious alternative if you prefer an alcohol-free sauce:
Old Fashioned Lemon Sauce
1/2 cup butter
1 cup sugar
1/4 cup water
1 large egg, beaten
3 tablespoons fresh lemon juice
Grated zest of 1 lemon
Combine all ingredients in a medium non-reactive saucepan. Cook
over medium heat, stirring constantly, until mixture comes to a boil.
Featured Archive Recipes:
Bread Pudding Soufflé with Whiskey
Sauce (Commander's Palace)
Chocolate Bread
Pudding with
Spiced Cream (Emeril)
Creole Bread Pudding
(Commander's)
Chocolate Silk
Bread Pudding
Double Chocolate Bread Pudding with
with Salted Bourbon Caramel Sauce
White Chocolate Bread Pudding
(Chef John Folse)
Index - Favorite Recipes
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