N’AWLINS BREAD PUDDING

There’s always bread—the last quarter of the baguette, the end of an unsliced boule, a couple of leftover croissants.  Recycling at its best—some eggs and sugar, cream and vanilla, and fruit and bourbon.  One of the most iconic of regional desserts.  Many recipes are geared for large pans—to serve 12-16.  This custardy one serves 4-6—with a delicious caramel sauce to finish. Be sure to let the bread pieces dry out a little—cut or slice bread into pieces, cut off any really hard crust, and let air dry for a couple of hours.

• ½ cup golden raisins
• ¼ cup bourbon
• About 2-2 1/2 cups dry crusty bread pieces, loosely packed
• 2 large eggs, well beaten
• 1 cup half and half
• ¾ cup milk
• ½ cup packed dark brown sugar
• 1 1/2 tsp vanilla
• ½ tsp ground nutmeg
• A little cinnamon or allspice if desired
• Dash of salt

First, set the bourbon and raisins on to boil—remove from heat when starting to boil, and set aside.  Butter an 8” X 10” baking dish and spread with bread pieces.  Add sugar, vanilla and spices, salt, milk and half and half to the beaten eggs—whisk until sugar is dissolved.  Spread soaked raisins and liquid evenly over bread.  Then pour egg mixture over all—lightly tamp down any bread pieces.  Loosely cover and let stand for about an hour.  Bake in pre-heated 325’ oven for about an hour.  Pudding is done when top is lightly browned and knife in center comes out clean.  Serve with caramel sauce.

CARAMEL SAUCE

• ½ cup butter
• ½ cup sugar
• 1/2 cup brown sugar
• ½ cup heavy cream
• 1 tsp vanilla

Combine all except vanilla in sauce pan and bring to a boil.  Boil gently until thickened and coats the spoon (223’).  Remove from heat and add vanilla. 

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