1 loaf French bread 1 quart milk 3 eggs 2 cups sugar 2 tablespoons vanilla extract 1 cup raisins 3 tablespoons melted margarine ***Whiskey Sauce*** 1 cup sugar 1/2 cup butter or margarine 1 egg, beaten 2 ounces bourbon whiskey
Preheat oven to 350 F. Soak bread in milk.
Crush with hands to make sure milk is soaked through. Add eggs, sugar, vanilla, raisins and stir well. Pour margarine in bottom of heavy 9 x 14 baking pan. Add bread mixture, and bake till very firm, approximately 40 minutes.
Cool the pudding, cube it and put in individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes.
Whiskey Sauce: Cream sugar and butter and cook in a double boiler until very hot and well dissolved. Add well-beaten egg and whip very fast so egg doesn't curdle. Cool and add whiskey.
Recipe Source: Bon Ton Cafe on Magazine St. New Orleans
My family used to go to the Bon Ton Cafe in New Orleans each year and the bread pudding was our favorite dessert. This rendition of the recipe is fantastic! I simply recommend doubling up on the raisens (if you like them). I also had to leave mine in the oven for 15-20 minutes longer than suggested for the pudding to set properly.
Definitely a great dessert to serve at a dinner party, for friends, family, etc.
Nov 22, 2007
This is authentic- just like the recipe I was given when I visited the Bon Ton Cafe. The other versions I've seen are not.
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