Bourbon Street Bread Pudding

When Randy suggested bread pudding for dessert for out saturday night New Orleans Bacchanalia I was secretly hoping for something more exotic. Maybe Bananas Foster (that sounded exotic enough). Until I tasted this particular one, I really was so-so about bread pudding. I liked the idea of it, but none I had ever had, or made, ever measured up to what I knew, deep in my soul, bread pudding could and shoud be.

Now I know.

Now I also know the reason those darn Romans came up with the idea of a vomitorium...necessity being the mother of invention and all that...it was to have more of Randy's crazy-good bread pudding.

This pudding is all you could hope for: crispy brown edges, puffy and cloudlike centre moist and sweet and light and ...I imagine that this is what clouds taste like in heaven. Except for the bourbon sauce. Well, maybe that too. After all, it is supposed to be heaven.

The trick to enjoying this bread pudding to its full potential is to serve it practically straight from the oven as it will fall slightly and get much denser and heavier as it cools. Trust me. Straight. From. The. Oven.

Ingredients:

For the Pudding:

• 1 large loaf good French bread, cubed
• 1 quart milk
• 3   egg
• 2 cups sugar
• 2 tablespoons vanilla extract
• 5 tablespoons butter      
• 1 cup raisins

For the Sauce:

• 1 stick buter
• 11/3 cups powdered sugar
• 1 egg
• whiskey to taste (actually, we used rum, but you could also use bourbon)

For the pudding

Soak bread in milk, crush with hands till well mixed. Then add eggs, sugar, vanilla, and raisins .Pour butter in bottom of pan and bake at 375 Farenheit until firm, about 1 hour. Serve with whiskey sauce.

For the sauce

Cream sugar and egg until well mixed. Add melted butter and continue to dissolve. Add whiskey or rum to taste which should make sauce creamy smooth.

Comments

[Rufus]

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