Creole Bread Pudding with Bourbon Sauce

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

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!

Yield: Makes 10 to 12 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 20 Minutes
Total: 1 Hour, 15 Minutes


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

Preparation

  1. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Creole Bread Pudding with Bourbon Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy