Louisiana Bread Pudding with Whisky Sauce
Ingredients
1/2 cup butter | ||
1 cup sugar | ||
1 and 1/2 cups water | ||
3 eggs, beaten | ||
1 13 oz can evaporated milk | ||
1 tsp pure vanilla extract | ||
1 cup raisins | ||
1 loaf French bread, broken into small pieces | ||
1 tsp cinnamon |
- Melt butter in a saucepan.
- Add the sugar and stir until dissolved.
- Add water and heat through, but do not boil.
- Whisk in the eggs, evaporated milk and vanilla, then stir in raisins.
- Grease and 9 x 12 casserole dish.
- Add the bread, then pour the mixture over the bread. sprinkle with cinnamon.
- Bake in a preheated 350 degree oven for about 45 minutes. Take care not to over bake.
- For the whiskey sauce, slowly cook butter and sugar until sugar dissolves.
- Mixture should be thick and very hot.
- Add eggs and beat very quickly.
- Cool slightly and add whiskey.
- Serve hot or cold over the bread pudding.
I use amaretto instead of whiskey
Great idea!
Great idea.
Tasty