Cajun Bread Pudding With Hot Whiskey Sauce

Recipe Ingredients

		Bread Pudding
1 1/2		Loaf French bread - crust removed
3		Eggs (large)
2 cups	474ml	Milk
1/3 cup	78ml	Vanilla extract
1 1/2 cups	297g / 10oz	Sugar
3 tablespoons	45ml	Cinnamon
3/4 teaspoon	3.8ml	Cinnamon
2 3/4 teaspoons	13ml	Nutmeg - freshly grated
3/8 cup	60g / 2.1oz	Raisins
2 cups	474ml	Bananas - mashed (large)
3/4 cup	148g / 5.2oz	Unsalted butter - cut in pieces
		Hot Whiskey Sauce
1 cup	198g / 7oz	Unsalted butter
1 1/2 cups	297g / 10oz	Sugar
1/2 cup	118ml	Scotch whiskey
2 cups	396g / 13oz	Eggs - beaten lightly (large)

Recipe Instructions

In a large bowl, let bread soak in 4 cups of water for 5 minutes. Transfer bread to colander. Press out as much water as possible. Arrange in well-buttered baking pan (13x9x2").

In a large bowl whisk together eggs, milk and vanilla. Whisk in sugar, 3/4 tsp of cinnamon and 3/4 tsp of nutmeg. Pour over bread mixture.

Add raisins and bananas to bread mixture. Stir to combine well. Smooth top of pudding. Dot with butter. Sprinkle with remaining cinnamon and nutmeg. Bake in middle of preheated 325F oven for 1 hour and 15 minutes.

***Hot Whiskey Sauce***

Cream butter and sugar together; blend in the beaten eggs.

Put mixture in top of a double boiler over gently boiling water and stir until thickened.

Remove from heat and stir in whiskey, Bourbon, or brandy.

Spoon warm sauce over pudding and serve.

Source:
Jambalaya Restaurant; Austin, TX

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