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Creole Bread Pudding with Bourbon Sauce

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 20 mins
Total time 1 hr, 15 mins
Yield Makes 10 to 12 servings
This bread pudding is from New Orleans chef Leah Chase, the queen of Creole cuisine. And yes, it does call for 5 tablespoons of vanilla extract!

Ingredients

  • 2 (12-oz.) cans evaporated milk
  • 6 large eggs, lightly beaten
  • 1 (16-oz.) day-old French bread loaf, cubed
  • 1 (8-oz.) can crushed pineapple, drained
  • 1 large Red Delicious apple, unpeeled and grated
  • 1 1/2 cups sugar
  • 1 cup raisins
  • 5 tablespoons vanilla extract
  • 1/4 cup butter, cut into 1/2-inch cubes and softened
  • Bourbon Sauce

How to Make It

  1. Preheat oven to 350°. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple and next 4 ingredients. Stir in butter, blending well. Pour into a greased 13- x 9-inch baking dish.

  2. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes. Serve with Bourbon Sauce.

Dooky Chase's Restaurant, New Orleans, Louisiana