Creole Bread Pudding
3 loaves French bread, cut into cubes
1 cup golden raisins
1/2 gallon whole milk (no substitutes)
1 3/4 cups sugar
10 eggs, beaten
2 sticks butter (no substitutes), melted
2 tablespoons pure vanilla extract
Nutmeg to taste
Cinnamon to taste
1 pound butter, softened
8 to 10 ounces confectioners' sugar
2 tablespoons vanilla extract
Bourbon, brandy or cognac to taste
Heat oven to 350 degrees F.
In large bowl, pour milk over the cubed French bread. Let the bread absorb the milk.
Add remaining ingredients and mix well with hands. Pour into pan (which has been coated with non-stick cooking spray) and bake for 45 minutes to 1 hour.
Meanwhile, make the sauce: Combine all ingredients.
Serve the pudding while rather warm with a big spoonful of sauce on top. Let the sauce melt into and down the sides of the Creole bread pudding.
Bread Pudding Recipes