Learned this recipe at a cooking class in New Orleans – I’ve made it many times since!

Bread Pudding with Bourbon Sauce

This is my first AI image of bread pudding because for the life of me, I cannot find a picture of this when I have made it! I think we eat it up too fast. SOON, I will post one but I promised some loved ones a recipe for it, ASAP! I learned how to make this decadant dessert in NOLA in around 1995 at a half day cooking class I took there. I have since tweaked it and made it my own here in Kentucky. I hope you try it and love it as my family does!

Ingredients for the bread pudding:

A baguette (or 6-7 cups) of torn into pieces, day-old French bread

3 cups whole or 2% milk

1 cup half and half

A stick of butter, melted

3-4 eggs, beaten

1 tsp. vanilla

3 tbsp. Bourbon or amaretto

½ cup raisins

1 cup dried cranberries

1 cup coconut

1 cup pecans

1 tsp. each of cinnamon and nutmeg

Combine dry ingredients. Then add eggs, milk and flavorings. The mix should be very moist, but not soupy. Add or take away bread, to make it just right. It will dry out a bit, while baking. Bake in a 9 x 13 in. dish at 350 degrees for about an hour or until browned and bubbly.

Bourbon Sauce

1 stick of butter, melted in a pot. Add about 1 ½ cups powdered sugar. Stir until butter is absorbed. Remove from heat and a dd one egg yolk. Next, slowly add bourbon to taste. It will take about ½ cup. Sauce thickens as it cools.

If you do not want to use alcohol, replace fruit juice or apple cider to your sauce. Serve warm over the bread pudding!

With foodie love,

Marci