Viola's Bourbon Sauced Bread Pudding

Sheri Raleigh-Yearby

By
@ChefSheShe

This is an updated version of my mother Viola's time honored dish. She used carnation milk and black raisins. I am using golden raisins and half and half for a creamier texture.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
12
Prep:
20 Min
Cook:
50 Min
Method:
Bake

Ingredients

1
french bread loaf, stale
16 oz
pineapple tidbits
16 oz
golden raisins
1 tsp
cinnamon
1 tsp
pure vanilla extract
2 c
sugar
3 large
eggs, beaten
1 qt
half and half
1 stick
butter

Step-By-Step

1Preheat oven at 400 degrees. Cube stale French bread and set aside.

2Beat eggs and half and half until well blended. Add vanilla and cinnamon.

3Gradually add in sugar until well blended.

4Take t and tablespoons of butter coat the bottom of the baking dish. Melt the remaining butter and drizzle over the bread.

5Saturate the bread with the milk mixture. Fold in the raisins and pineapple. Let stand for a few minutes before baking.

6Bake for 50 minutes at 400 degrees. Serve warm with bourbon sauce.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Bread
Regional Style: Cajun/Creole