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:

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

Directions Step-By-Step

1
Preheat oven at 400 degrees. Cube stale French bread and set aside.
2
Beat eggs and half and half until well blended. Add vanilla and cinnamon.
3
Gradually add in sugar until well blended.
4
Take t and tablespoons of butter coat the bottom of the baking dish. Melt the remaining butter and drizzle over the bread.
5
Saturate the bread with the milk mixture. Fold in the raisins and pineapple. Let stand for a few minutes before baking.
6
Bake for 50 minutes at 400 degrees. Serve warm with bourbon sauce.

About this Recipe

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