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-> [Bakery, Creole & Cajun, Desserts, Jams & Jellies, Pastry, Puddings & Custards, Southern] -> [Jambalaya bread pudding Recipe] |
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Jambalaya bread pudding
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| Artist: |
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| Categories: |
Bakery, Creole & Cajun, Desserts, Jams & Jellies, Pastry, Puddings & Custards, Southern |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1
| | Loaf | | | Feet long | | 1
| quart | Whole milk | | 3
| | Jumbo eggs -- beaten | | 2
| cup | Sugar | | 2
| tbsp | Vanilla | | 1
| tsp | Cinnamon | | 1
| cup | Raisins | | 3
| tbsp | Butter | | | SAUCE: | | 1
| | Stick butter | | 1
| cup | Sugar | | 1
| | Egg -- beaten | | 1/4
| cup | Bourbon | | | French bread loaf -- 1 ?/td> |
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Procedures:
| 1 | : = in a large bowl, break or cube bread into bite-size pieces. | | 2 | Pour milk ove= r the bread and soak for 1 hour. | | 3 | Mix well. | | 4 | Add the 3 beaten eggs and 2 = cups sugar. | | 5 | Stir in vanilla, = cinnamon and raisins. | | 6 | Melt 3 tablespoons butter in a 13"x9"x2" baking pa= n, and tilt the pan to coat all sides. | | 7 | Pour in pudding and bake for 1 ho= ur at 375 degrees. | | 8 | = sauce: in the top of a double boiler, melt stick of butter and cup of su= gar. | | 9 | Add beaten egg gradually, stirring with a wire whisk. | | 10 | Cool slightl= y. | | 11 | Add bourbon. | | 12 | If serving right away, pour warm sauce over pudding.= if not, warm sauce slightly before serving and serve in a sauce boat. | | 13 | = = = ~ - - - - - - - - - - - - - - - - - = recipe by : serving size: |
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