Home > desserts > New Orleans Bread Pudding and Whiskey Sauce

New Orleans Bread Pudding and Whiskey Sauce

February 4, 2010


  • 1 quart sweet milk
  • 2 cup sugar
  • 3 tablespoon butter
  • 1 loaf french bread
  • 3 eggs
  • 2 tablespoon vanilla extract
  • 1 cup raisins

Soak bread in sweet milk and crush until well mixed.  Add eggs, sugar, vanilla and raisins and stir well.  Pour melted butter into bottom of casserole dish and then add mixture.  Bake at 350 degrees (F) until firm.

Whiskey Sauce:

  • 1/2 cup butter
  • 1 small can Pet milk
  • 1 cup sugar
  • 1 egg yolk, beaten
  • 2 jiggers bourbon

Combine butter, milk, sugar and egg yolk (best if in double broiler).  Cook, stirring over simmering water, until thickened.  Stir in bourbon.  Serve warm on bread pudding (or on cakes).

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