Tuesday, September 1, 2015

New Orleans Bread Pudding and Whiskey Sauce

1 qt. sweet milk
2 cup sugar
1 loaf French bread
3 eggs
2 Tbsp vanilla
1 cup rasins (optional)
1 stick butter
Tear bread into bits and place in greased 9x13 pan. In separate container, mix milk, eggs, sugar, vanilla, and raisins. Pour over bread, and mash bread down until soaked. Top with one stick of butter cut into slices. Bake 350 degrees, about 1 hour.
1/2 cup butter
1 small can Pet milk (evaporated milk)
1 cup sugar
1 egg yolk, beaten
1 jigger bourbon
Combine butter, pet milk, sugar, and egg yolk in top of double boiler. Cook, stirring over simmering water, until thickened. Stir in bourbon. Serve warm on bread pudding, or just plain cake. 

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