creole bread pudding with bourbon sauce

Name: Creole Bread Pudding With Bourbon Sauce
Prep time: 30 min
Cook time: 45 min
Yield: 10
Cuisine: Cajun/Creole
Ingredients: ## BREAD PUDDING; 24 ounce(s) evaporated milk; 6 large eggs; 1 cup(s) water; 1 teaspoon(s) ground cinnamon; 16 ounce(s) loaf day-old french bread, cubed; 8 ounce(s) can crushed pineapple, drained; 1 large red delicious apple, unpeeled and grated; 1 1/2 cup(s) granulated sugar; 1 cup(s) raisins; 5 tablespoon(s) vanilla extract; 1/4 cup(s) butter, cut into 1/2-inch cubes and softened; ## BOURBON SAUCE:; 3 tablespoon(s) butter; 1 tablespoon(s) all-purpose flour; 1 cup(s) whipping cream; 1/2 cup(s) granulated sugar; 2 tablespoon(s) bourbon; 1 tablespoon(s) vanilla extract; 1 teaspoon(s) ground nutmeg

(2 RATINGS)

89 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Jul 22, 2014

This recipe is positively delicious and quite good as a plain bread pudding (without the added sauce). But the Bourbon sauce is really the je ne sais quoi finish that makes this stand out far above all the others I've tried. For those who don't care for alcohol, the Bourbon Sauce is not really "boozy" (it's not detected at all, in fact) but is more of a creamy sauce with a slight caramel flair to it.

Rate

prep time 30 Min

cook time 45 Min

method Bake

yield 10-12 serving(s)

Ingredients

BREAD PUDDING
24 ounces evaporated milk
6 large eggs
1 cup water
1 teaspoon ground cinnamon
16 ounces loaf day-old french bread, cubed
8 ounces can crushed pineapple, drained
1 large red delicious apple, unpeeled and grated
1 1/2 cups granulated sugar
1 cup raisins
5 tablespoons vanilla extract
1/4 cup butter, cut into 1/2-inch cubes and softened
BOURBON SAUCE:
3 tablespoons butter
1 tablespoon all-purpose flour
1 cup whipping cream
1/2 cup granulated sugar
2 tablespoons bourbon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg

How To Make creole bread pudding with bourbon sauce

Step 1

Preheat oven to 350°F.

Step 2

In a large mixing bowl, whisk together the evaporated milk, eggs, water and cinnamon until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted butter, blending well.
Step 3

Pour into a greased 13x9-inch baking dish. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes.
Step 4

For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
Step 5

Spoon Bourbon Sauce over each serving of Creole Bread Pudding.
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