This bread pudding from New Orleans chef Leah Chase, the queen of Creole cuisine, is our hands-down favorite.
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.
Southern Living Our Readers' Top-Rated Recipes; Dooky Chase Restaurant, New Orleans, Louisiana