Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
20 Mins
Total Time
1 Hour 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!

How to Make It

Step 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.

Step 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

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