Creole Bread Pudding

New Orleans is famous for its bread pudding and nothing can be said about this dish that hasn't been said already. Very easy to prepare and quite elegant, in an old school New Orleans sort of way.

Creole Bread Pudding

1 loaf stale French bread, cubed
1 quart whole milk
3 eggs
2 cups sugar
2 tablespoons vanilla extract
1 cup raisins
3 tablespoons melted butter

Bourbon Sauce:
1 cup sugar
1/2 cup butter
1 egg, beaten
2 ounces bourbon

Preheat oven to 350 degrees. Soak bread in milk then use your hands to make sure milk is soaked through. Add eggs, sugar, vanilla, raisins and stir well. Pour butter in bottom of heavy 9 x 14 baking pan. Add bread mixture, and bake till very firm, approximately 40 minutes. Cool the pudding, cube it and put in individual dessert dishes. When ready to serve, add bourbon sauce and heat under broiler for a few minutes.

Bourbon Sauce:
Cream sugar and butter and cook in a double boiler until very hot and well dissolved. Add well-beaten egg and whip very fast so egg doesn't curdle. Cool and add bourbon. Serves 8.

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