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Creole Bread Pudding with Bourbon Sauce Recipe


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     Creole Bread Pudding with Bourbon Sauce

Category   Desserts - Breads
Sub Category   None
Servings   6-8
Preptime   25

4 oz. butter, melted
1 9 0z. loaf French or Italian Bread, day old
1 qt milk
3 eggs
1 1/2 cups sugar
1/8 tsp salt
1/4 tsp freshly grated nutmeg
2 tbsp vanilla
1 cup raisins
For Bourbon Sauce
4 oz. butter
1 cup sugar
1 egg
1/4 cup milk
1/2 cup bourbon

Preheat oven to 350 degrees. Butter a 9x14x2 baking dish. Cut the bread into cubes and pour in the milk. Let soak until bread is soft. Combine remaining ingredients, including the remaining butter, and pour over bread. Mix well. Pour into prepared pan and smooth top. Bake in a bain-marie until set, about an hour. Serve hot with Bourbon Sauce.
For the bourbon sauce, melt the butter. Beat together the sugar, egg and milk until smooth and light. Beat into the butter and heat gently until sauce is smooth and thickened. Do not overheat or boil. Cool to lukewarm. Stir in bourbon.

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