Sunday, April 6, 2014

Bourbon Sauce with Creole Bread Pudding

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.


  1. Sounds so delicious! I especially like that bourbon sauce! Nice dessert!

    1. Hi Medeja , one taste will not do it , you have to have morw . Thanks for stopping by :)

  2. Hi Nee!
    I am a huge fan of Leah Chase. I have one of her books around here somewhere but I don't recall this amazing Creole Bread Pudding. I bet it is scrumptious especially with that Bourbon Sauce! Thank you so much for sharing, Nee...

    1. I love Leah Chase , I also use the bourbon sauce on ice cream am a huge fan of hers also , have a lot of her recipes and I can't tell you which dish I like best , they are all just delicious . I also put the bourbon sauce on ice cream like a sundae , it goes over well . I told hubby they was all winos ;-D , he smile and said they are lovable winos and I was the cause , Thanks for stopping by :)

  3. What a lovely dessert! I don't mind all that vanilla extract, I love vanilla!

    1. Hi Joyce , I love the taste of the vanilla , the bourbon and vanilla complement each other . Thanks for stopping by :)

  4. Hi Nee,
    This recipe is must be amazing! I always liked bread pudding and this has every ingredient that I love. The apples, raisins, all the spices, and the pineapple. Wow, that is 5 tablespoons of Vanilla! Now that Bourbon sauce must make the whole dish com together. Great dessert! I have not heard of Leah Chase as a chef. But I would like to check out some of her recipes. This one is tops in my book! Thank you for sharing this Nee...
    Blessings,, Dottie :)

    1. Hi Dottie , this is a great dish and the bourbon sauce just makes it better . I have some of Leah Chase cookbooks that I use a lot ... so I will be posting more of her delicious as I prepare them . That's why Leah is called the Queen of desserts . Thanks for stopping by :)

  5. Hi Nee, love to have this for breakfast and tea. The sauce itself is so tempting and irresistible! Thanks for sharing, Nee and you have a great week :)

  6. Hi Ivy , it would make a nice breakfast ;-D thanks for stopping by :)


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