New Orleans bread pudding with whiskey sauce
Instructions:
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This is a bread pudding of the South. New Orleans restaurants offer bread pudding with whiskey sauce. The best is tender and eggy, served in a puddle of a buttery sauce flavored with whiskey.
- 1⁄2 pound stale bread;
- 4 cups milk;
- 4 eggs;
- 2 cups sugar;
- 2 tablespoons vanilla;
- 1 cup seedless raisins;
- 2 apples, pared, cored, and sliced;
- 1⁄4 cup butter;
- Whiskey Sauce
.
- Preheat oven to 350 F.
- Crush bread into milk and mix well. Beat the eggs, and add to the bread and milk, along with the sugar, vanilla, raisins, and apples.
- Melt the butter and pour into a 21⁄2- to 3-quart shallow casserole dish. Then pour in the pudding mixture. Bake 50 minutes, until the pudding is set. Serve chilled or warm with Whiskey Sauce.
- NOTE: Use a homemade-style bread; cardamom-flavored bread makes a delicious bread pudding.