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"Jambalaya" Bread Pudding




Source of Recipe


(Jambalaya Cookbook, The Junior League of New Orleans, Inc.)


List of Ingredients




1 loaf French bread (1 1/2 feet long) [1 pound]
1 quart milk
3 eggs, beaten
2 cups sugar
2 tablespoons vanilla
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter

Recipe



In a large bowl, break bread into bite-size pieces. Cover with milk and soak for 1 hour. Preheat oven to 375 degrees F. Mix well. Add eggs and sugar. Stir in vanilla, cinnamon and raisins. Melt butter in a 13-by-9-by-2-inch baking dish, tilting to coat all sides. Pour in the pudding and bake 1 hour. Serves 12.

Sauce:
1 stick [1/2 cup] butter
1 cup sugar
1 egg, beaten
1/4 cup bourbon

In top of a double boiler, melt butter and sugar. Gradually whisk in egg [and cook until mixture thickens]. Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce boat.


NOTE: No doubt the above sauce is more typical of New Orleans, but here is
a delicious alternative if you prefer an alcohol-free sauce:

Old Fashioned Lemon Sauce

1/2 cup butter
1 cup sugar
1/4 cup water
1 large egg, beaten
3 tablespoons fresh lemon juice
Grated zest of 1 lemon

Combine all ingredients in a medium non-reactive saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil.