Viola's Bourbon Sauced Bread Pudding

1
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.

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

Ingredients

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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

How to Make Viola's Bourbon Sauced Bread Pudding

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.

Printable Recipe Card

About Viola's Bourbon Sauced Bread Pudding

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




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