Creole Bread Pudding w/ Bourbon Sauce + A Cajun Waltz

With guests coming for the weekend, I wanted to make a special dessert to give them a little taste of Cajun decadence, at it's best. Here's a delightful recipe that my mother used to make on special occasions,  when I was growing up. It's absolutely decadent, and is a perfect ending to a good meal or just when you're in the mood for a little something sweet. Sinfully good! Bon appetit!

Creole Bread Pudding w/ Bourbon Sauce

1 (20 oz.) can crushed pineapple, drained

1 cup of raisins
1/4 cup of bourbon
1 large loaf of "day old " French bread
2 cups half and half or whole milk
6 0z. butter, melted
4 large eggs
1 large can evaporated milk
3 tsp.'s vanilla extract
1  cup sugar
1/2 cup dark brown sugar or cane sugar
2 tsp.'s cinnamon

Place the pineapple and raisins in a bowl, add the bourbon, mix well, and set aside to marinate. 

Break up the French bread in a large bowl and pour half and half or milk over and blend gently. Let stand for 1 hour, then drain excess milk.

Drain the bourbon from the fruit and reserve. Add the fruit mixture to the bread, along with the melted butter, and cinnamon. 

In a separate bowl, beat the eggs with the evaporated milk, vanilla, and the sugars, and pour over bread mixture. Whisk gently, until blended.

Transfer mixture into a buttered 9x13 inch baking dish, placed in a larger baking pan filled with 2 inches of water. Bake @ 350 degrees for 20 minutes .

Remove and stir well. Spread the pudding evenly and bake for about 40 more minutes.

Bourbon Sauce

2 cups sugar
8 ounces butter
2 large eggs

Shot of bourbon
Reserved marinade

 


Combine the sugar and butter in a double boiler, on low heat.  Beat the eggs, add to the pan and whisk rapidly until thick. Remove pan from the heat and allow to cool, then stir in the bourbon. Heat and pour over pudding before serving.

I'll be sharing this at

Potpourri Friday @ 2805 

See Ya in the Gumbo @ Ms. En Place

Full Plate Thursday @ Miz Helen's Country Cottage

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A Cajun Waltz

Spring has sprung here in Cajun country,  (80 glorious degrees, today),  and we're revving up for another fabulous season of great Cajun festivals, that will include plenty of great Cajun and Creole food, music, and dancing. Here's a little clip that I took at the Festival Acadiens of the crowd enjoying a Cajun waltz. Let the good times roll, cher!







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