Pineapple-Apple Bread Pudding With Bourbon Sauce
This bread pudding from New Orleans chef Leah Chase, the queen of Creole cuisine, is our hands-down favorite.
Yield: Makes 8 servings
Recipe from
More From Southern Living
Recipe Time
Cook Time:
Prep Time:
Stand:
2 Minutes
Ingredients
- 1 (16-ounce) day-old French bread loaf, cubed
- 2 (12-ounce) cans evaporated milk
- 1 cup water
- 6 large eggs, lightly beaten
- 1 (8-ounce) can crushed pineapple, drained
- 1 large Red Delicious apple, grated
- 1 cup raisins
- 1 1/2 cups sugar
- 5 tablespoons vanilla extract
- 1/4 cup butter or margarine, cut up and softened
- Bourbon Sauce
Preparation
- Combine first 3 ingredients, and stir in eggs, blending well. Stir in crushed pineapple and next 4 ingredients. Stir in butter, blending well. Pour mixture into a greased 13- x 9-inch baking dish.
- Bake, uncovered, 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.
Pineapple-Apple Bread Pudding With Bourbon Sauce Recipe at a Glance
- COURSE: Desserts, Puddings/Custards
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, Southern
- MAIN INGREDIENT: Eggs, Rice/Grains
- COOKING METHOD: Bake
- OCCASION: Christmas, Thanksgiving
- PUBLICATION: Southern Living
More Recipes for Desserts
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Bread Pudding with Salted Caramel Sauce
Cooking Light
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