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New Orleans Bread Pudding with Whiskey Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. For the Whiskey Sauce, you will be using a whisk to blend nicely. So, which came first, the name for the "whisk" or the name for the "whiskey!"
1 loaf "stale" French bread or baguette (8-10 oz.)
Cut the bread into small pieces and place in large bowl. You should have about 8 cups. Pour in the milk and allow to stand 30 minutes or more so that the bread gets soaked nicely. Preheat oven to 350 degrees. Whisk the eggs and then whisk in the sugar. Add to the bread mixture along with the cinnamon, vanilla, raisins, pecans, and apple. Pour the melted butter into a 9 by 13 inch baking dish. Add the bread mixture and bake 45-50 minutes until pudding is firm and nicely browned.
Recipe created 2014-05-13.