When I'm looking for great Creole and Cajun recipes, I often turn to Louisiana's newspapers. This bread pudding recipe was found in New Orleans' own, Times Picayune. If you search the Times Picayune and recipes, you will find a wealth of recipes on the web. Without further ado~
The Bon Ton's Bread Pudding
1 loaf French bread
2 tablespoons vanilla
1 quart milk
3 tablespoons oleo (margarine) I used unsalted butter
1 cup raisins, I used golden raisins
2 cups sugar
Soak bread in milk; crush with hands till well mixed. Then add eggs, sugar, vanilla and raisins and stir well. Pour oleo in bottom of thick pan and bake till very firm. (NOTE: The original recipe has no baking time or temperature; readers say to bake it at 350 degrees for 1 hour.)
Let cool; then cube pudding and put in individual dessert dish; when ready to serve, add sauce and heat under broiler. Serve with whiskey sauce.
1 stick butter or oleo
1 cup sugar (I used brown sugar since I was using Rum)
Whiskey to taste (or Rum-I used dark rum this go round)
(Note: Original recipe says "cream sugar." Mix the butter and sugar until creamy.) Cook sugar and butter in double boiler till very hot and well dissolved. Then add well-beaten egg and whip real fast so egg doesn't curdle. Let cool and add whiskey to taste.
recipe courtesy of the Times Picayune.