Have you ever visited the Big Easy? If you have then you know that this city is home to some of the world’s best foods.
For example, this New Orlean’s bread pudding has got to be the best bread pudding that I have ever tasted. I didn’t have to leave the state of Pennsylvania to get it, either. This recipe will take you on a journey to New Orleans from your very own kitchen. You’ll find that the directions are very easy to follow and what you are left with is yummy and priceless.
One of the things I noticed the most about this New Orleans bread pudding was how well it made my house smell as it was baking. The scent of spices and bourbon filled the air with a crisp and comforting jolt. I was finding it hard to not open the oven and sample the goods before they were done baking!
Quick Tip: This bread pudding goes great with a cup of coffee or tea.
You won’t believe how easy it is to get the flavors of Bourbon ST to come to your kitchen when you bake this yummy New Orleans bread pudding. This bread pudding is delicious and makes you feel like you are giving your tummy a warm hug from the inside. And get this, you don’t have to worry about this recipe actually intoxicating you or being unsafe for children to enjoy as all the alcohol from the bourbon burns off during the cooking phase. Yay!
Some of you are probably saying, “nay”. LOL!
To Make this Recipe You’Il Need the following ingredients:
- 1 loaf french bread
- 1 qt TruMoo milk
- 3 eggs
- 1 1/2 c sugar
- 1 Ocean Spray Craisins
- 2 Tbsp McCormick vanilla
- 3 Tbsp butter
- 1 stick Land O Lakes butter
- 1 c Domino sugar
- 1 Egg land’s Best egg, beaten
- 3 Tbsp bourbon whiskey
Tear bread in pieces and soak in milk at least one hour. Beat eggs with sugar and vanilla. Add to bread mixture. Stir in raisins.
Melt 3 Tablespoons butter in oblong baking dish. Pour pudding into dish and bake at 350 degrees for 1 hour. Let cool then cut into serving cubes and place in bowls. Top with Bourbon Sauce.
In a saucepan, mix 1 Cup Sugar, 1 Stick Butter, 1 egg beaten and 3 Tablespoons Bourbon. Cook on low heat until sugar has dissolved stirring constantly.