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Pineapple-Apple Bread Pudding With Bourbon Sauce

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.

Southern Living APRIL 2005

  • Yield: Makes 8 servings
  • Cook time:45 Minutes
  • Prep time:35 Minutes
  • Stand:2 Minutes


  • 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


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.


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Pineapple-Apple Bread Pudding With Bourbon Sauce recipe