C & T's Louisiana Bread Pudding With Bourbon Sauce

Submitted by Doris Barrick

"This is a recipe that my friends improvised on. It is absolutely one of the best bread puddings you will ever eat. They brought this to a cook out and it was devoured."

 

• Ready In: 45mins
• Ingredients: 17
• Yields: 1 pan
• Serves: 16

ingredients

• 1 loaf French bread, plain cut lengthwise
• 1 cup sugar
• 2 (12 ounce) cans evaporated milk
• 1 (12 ounce) can condensed milk
• 1 small box instant vanilla pudding
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1⁄4 cup more or less butter or 1/4 cup margarine, soften
• 3⁄4 cup raisins, and or 3/4 cup chopped pecans

• Bourbon Sauce

• 1 cup sugar
• 1 cup heavy cream
• 1 dash cinnamon
• 1⁄4 cup water
• 1 tablespoon Bourbon
• 1 tablespoon butter
• 2 teaspoons cornstarch

directions

1. Take cut bread and spread each half with soften butter. Cut in small cubes and put in large bowl with raisins and/or pecans. In a seperate bowl mix well remaining ingredients. Pour this over the buttered bread cubes and mix well. Soak this mixture at least 2 to 3hrs although overnight is best. Stir mixture very few hours to make sure every bread cube is soaked.
2. Grease a 13"x9" pan. Pour in bread mixture and bake in a 350 degree oven for anywhere from 30 to 45 minute Depending on the thickness of the bread. You can't test this like a custard because it is supose to be wet. Serve with bourbon sauce.
3. Bourbon Sauce: In a sauce pan combine sugar,cream,cinnamon,butter. Stir with a whisk and bring it to a boil. Turn heat to medium and add water and cornstarch. Stir constantly till it is a light milky color. Remove from heat and add 1 tablespoon bourbon.