Bon Ton's Bread Pudding

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 

3 eggs

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.

WHISKEY SAUCE

1 stick butter or oleo

1 cup sugar (I used brown sugar since I was using Rum)

1 egg

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.

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