Cajun Bread Pudding with Whiskey Sauce
- 1/4 cup butter
- 3 cups milk
- 2 quarts (1 1/2 loaves) day old French bread, cut into 1–inch cubes
- 1/2 cup cubed pineapple (I omitted)
- 1/2 cup raisins (I upped it to 1 cup)
- pinch of salt
- 1/2 cup sugar (I used 1/4 cup)
- 1/4 cup brown sugar (this isn’t in the original recipe, but I like the taste of it)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla
- 3 large eggs, beaten
- 1/4 cup butter, softened
- 2 cups confectioners sugar
- 1 jigger (3 tablespoons) bourbon
- Combine the milk and butter in a saucepan and heat until the butter is melted. In a large mixing bowl, combine the bread, pineapple and raisins and toss to mix. Add the milk and butter mixture, mix and let it stand for several minutes, allowing the bread to absorb the liquid.
- Mix the sugar, salt, cinnamon and nutmeg. Add the vanilla to the beaten eggs, then mix in the sugar and spices. Pour all this over the bread and milk mixture and mix well.
- Transfer the pudding to a greased 1 1/2 quart baking pan (I used a brownie pan) and bake at 350 degrees for 35-40 minutes or until golden brown. Serve warm, topped with about 3 tablespoons of
- Using an electric mixtuer, slowly cream the sugar into the butter. Slowly beat in the bourbon.