Prep / Total : 1 Hour, 15 Minutes Makes 10 servings
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!
2 (12-ounces) cans evaporated milk
6 large eggs, lightly beaten
1 (16-ounces) day-old French bread loaf, cubed
1 (8-ounces) 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 (recipe below)**
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. 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.
Prep/Total time : 20 minutes Makes 1-1/2 cups
3 tablespoons butter
1 tablespoon all-purpose flour
1 cup whipping cream
1/2 cup sugar
2 tablespoons bourbon
1 tablespoon vanilla extract
1 teaspoon ground nutmeg
1. Melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, 5 minutes. Stir in cream and sugar; cook, whisking constantly, 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.