Bread Pudding with Whiskey Sauce
This is the classic New Orleans bread pudding, as prepared by the Bon Ton Cafe on Magazine street.
1 loaf french bread
1 quart half & half
4 eggs, beaten
2 cups sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 cup raisins
3 tablespoons melted butter
1 cup sugar
1 stick butter
1 egg, beaten
4 ounces Bourbon
Preheat oven to 350 degrees
Whisk the beaten eggs into the half & half.
Tear the bread into chunks and soak in mixture. Crush with hands to make sure that egg and half & half mixture has soaked through bread.
Add sugar, vanilla, cinnamon, raisins and stir well.
Pour melted butter into a heavy 9 x 14 baking pan. Coat the bottom and sides of pan.
Add bread mixture and bake until very firm, about 40 minutes. I sprinkle more cinnamon and raisins on top.
Cut the bread pudding and place it into individual dessert dishes.
When ready to serve, add the whiskey sauce.
Whiskey Sauce directions:
Cream the sugar and butter together in a double-boiler or saucepan until very hot and well-dissolved. Next, add the well-beaten egg very slowly and whip very fast so the egg does not curtle. Remove from heat and add liquor.