Creole Bread Pudding
Baked bread dessert with whiskey sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla extract, and cinnamon until the sugar dissolves.
- 2
Add the torn bread chunks and raisins to the liquid mixture. Press down gently and let it soak for 30 minutes until the bread absorbs most of the custard.
- 3
Preheat your oven to 350°F (175°C). Pour the soaked bread mixture into a buttered 9x13 inch baking dish.
- 4
Bake for 45-50 minutes, or until the pudding is puffed, golden brown on top, and set in the middle.
- 5
While the pudding bakes, melt butter in a saucepan, whisk in 1/2 cup sugar and 1 egg yolk, and cook over low heat until thickened. Remove from heat and stir in the Bourbon.
- 6
Serve the warm bread pudding ladled generously with the hot Bourbon whiskey sauce.
Plan it in Listahan
Add Creole Bread Pudding to your week, check it against your household's allergens, and build the shopping list automatically.