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Print this Recipe    Cajun 01

New Orleans Style Bread Pudding

1 loaf day old and stale French bread, torn into pieces
1 quart milk
3 eggs
1 1/2 cups sugar or to taste
2 tablespoons pure vanilla
2 teaspoons cinnamon
1 cup golden raisins
3 tablespoons butter, melted

Preheat oven to 350F.

Pour milk over bread and allow to sit until milk is absorbed. Add
eggs, sugar, vanilla, cinnamon, and raisins.

Put melted butter in bottom of a 9"x13"x2" baking dish or casserole.
Pour in bread mixture and bake until firm, about 40 minutes. Cool
before serving. Top with Bourbon Sauce or Praline Sauce if desired.


Bourbon Sauce

3/4 cup water
1/3 cup sugar
1 Tbsp cornstarch
2 Tbsp butter
1/4 cup bourbon
juice of 1 orange or 2 large lemons

Heat water to boiling. Add sugar and cornstarch. Stir continuously
until it thickens. Remove from heat. Add butter and stir. Add
whiskey and citrus juice, stirring well.


Praline Sauce
(about 4 cups)

1/4 C honey
2 cups light brown sugar, packed
2 cups chopped pecans
1 1/2 cups water
1 teaspoon vanilla

Combine honey, brown sugar, pecans, water and vanilla in saucepan.
Cook, stirring frequently, over medium heat until thickened.

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