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.

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.