Recipes from Cajun Country :: Cajun Desserts
Source: Junior League of New Orleans -
Jambalaya Cookbook1 loaf French bread
1 quart milk
3 eggs, beaten
2 c. sugar
2 Tbsp. vanilla extract
1 tsp. cinnamon
1 c. raisins
3 Tbsp. butter
1/2 c. (1 stick) butter
1 c. sugar
1 egg, beaten
1/4 c. bourbon
In a large bowl, break bread into bite-size pieces. Cover with milk and soak for 1 hour.
Preheat oven to 375 degrees fahrenheit. Mix bread mixture well. Add eggs and sugar. Stir in vanilla extract, cinnamon and raisins.
Melt butter in a 13 x 9 x 2-in. baking dish, tilting to coat all sides. Pour in the pudding and bake 1 hour.
For the sauce, in top of a double boiler, melt butter and sugar. Gradually whisk in egg (and cook until mixture thickens). Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce boat.
Serves 12.
