Prep 30 mins
Cook 45 mins
I found this recipe on the MyRecipes.com website. The intro states it originates from New Orleans chef Leah Chase, the queen of Creole cuisine (and from Dooky Chase's Restaurant in New Orleans, Louisiana). It is positively delicious. It's really quite good as a plain bread pudding (without the added sauce). But the Bourbon sauce is really the je ne sais quoi finish that makes this stand out far above all the others I've tried. For those who don't care for alcohol, the Bourbon Sauce is not really "boozey" (it's not detected at all, in fact) but is a creamy sauce with a slight caramel flair to it.
- 2 (680.38 g) can evaporated milk
- 6 large eggs, lightly beaten
- 236.59 ml water
- 453.59 g day-old French bread, loaf cubed
- 226.79 g can crushed pineapple, drained
- 1 large Red Delicious apple, unpeeled and grated
- 354.88 ml sugar
- 236.59 ml raisins
- 73.94 ml vanilla extract
- 59.14 ml butter, cut into 1/2-inch cubes and softened
- 44.37 ml butter
- 14.79 ml all-purpose flour
- 236.59 ml whipping cream
- 118.29 ml sugar
- 29.58 ml Bourbon
- 14.79 ml vanilla extract
- 4.92 ml ground nutmeg
- Preheat oven to 350°F.
- In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted butter, blending well.
- Pour into a greased 13- x 9-inch baking dish. Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes.
- For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
- Spoon Bourbon Sauce over each serving of Creole Bread Pudding.
Wow...this bread pudding is so delicious!! It's sweet and rich, just like a bread pudding should be. I halved the recipe and baked it in an 8"x 8" dish for 45 minutes, although now I wish I'd made a full recipe...it's that yummy. The bourbon sauce definitely puts it over the top! I was a little leery of the 5 Tablespoons vanilla extract because I thought it sounded like a lot, but I went ahead and added it as written and it turned out perfect. Thank you for sharing this fabulous recipe. It is definitely a keeper!! Made for ZWT9 "Bread N'awlins Style" challenge for The Apron String Travelers
Why did we love this dessert? Homey, indulgent goodness. Another thing I loved was how it used up the 2 cans of evaporated milk I had in my pantry from a previous contest, and a can of crushed pineapple that has just been waiting to be used for a couple of years. Served this to family when they came over, and they all agreed it was delicious. Thanks for a great variation on a favourite.
This bread pudding is to-die-for! I think the sauce really elevates the dessert. I also agree that it is more like 16 to 20 servings, depending on how you cut it. I tried to cut into 32 little squares like brownies, but I NEEDED just a little bit more! Made for the ZWT #9 Bread N'awlins' Style Challenge.