Title: Jambalaya Bread Pudding
Categories: Pudding
Yield: 1 Servings

1		Loaf
		Feet long
1	qt	Whole milk
3		Jumbo eggs -- beaten
2	c	Sugar
2	tb	Vanilla
1	ts	Cinnamon
1	c	Raisins
3	tb	Butter
		SAUCE:
1		Stick butter
1	c	Sugar
1		Egg -- beaten
1/4	c	Bourbon
		French bread loaf -- 1 1/2
:		=

In a large bowl, break or cube bread into bite-size pieces. Pour milk ove= r the bread and soak for 1 hour. Mix well. Add the 3 beaten eggs and 2 = cups sugar. Stir in vanilla, =

cinnamon and raisins. Melt 3 tablespoons butter in a 13"x9"x2" baking pa= n, and tilt the pan to coat all sides. Pour in pudding and bake for 1 ho= ur at 375 degrees. =

Sauce: In the top of a double boiler, melt stick of butter and cup of su= gar. Add beaten egg gradually, stirring with a wire whisk. Cool slightl= y. Add bourbon. If serving right away, pour warm sauce over pudding.= If not, warm sauce slightly before serving and serve in a sauce boat. = =

=

~ - - - - - - - - - - - - - - - - - =

Recipe By : Serving Size:

From: Carolannn@aol.Com Date: Sat, 27 Jul 1996 04:04:25 -0400

previous

next