Paula Deans N'awlins bread pudding with bourbon sauce:
- 1 (16-ounce) loaf french bread ( I used Chalah bread)
- 3 cups sugar, divided
- 5 large eggs, lightly beaten
- 2 cups half-and-half
- 3 teaspoons vanilla extract, divided
- 1/2 cup raisins
- (I add 2 halved, pitted, chopped peaches. cut into slices, cut slices in half)
- 1 cup firmly packed light brown sugar
- 3/4 cup butter, softened and divided
- 1 1/2 cups pecan halves
- 1/3 cup bourbon
PreparationPreheat oven to 350 degrees. Tear bread into small pieces; arrange in bottom of a 13 x 9-inch baking dish. Cover loosely with a paper towel, and allow to stand at room temperature several hours or until bread is stale and dry. (or to speed up process, place bread on a baking sheet, and bake at 300 degrees for 15 minutes or until bread is dry)
In a large bowl, combine 2 cups sugar, eggs, half-and-half and 2 teaspoons vanilla; pour over bread in baking dish. Sprinkle raisins on top ( Add chopped peaches to the top); press top of the mixture with the back of a spoon to make sure all bread is covered with egg mixture. Let stand for 20 minutes.
In a medium bowl, combine brown sugar, 1/4-cup butter and pecans; sprinkle over top of bread mixture. Bake for 35 minutes or until a knife inserted in the center comes out clean.
In a medium saucepan, whisk remaining 1 cup sugar and remaining ½-cup softened butter over medium heat. Cook, whisking constantly, 3 minutes. Remove from heat, and cool slightly. Add remaining 1 teaspoon vanilla, stirring until combined. Add bourbon, stirring until smooth. Pour over warm bread pudding.
Serving SizeMakes 15 servings
We all agreed it was truly dangerous to make the whole pan for just 3 people, we have been giving it away so that we do not eat it, it is seriously that amazingly good!!!! ( I am plotting to make it for Thanksgiving! )