Breads Pudding: Cajun 01 by Recipe Cottage

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	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.