How to Make Bread Pudding

Bread pudding is popular in New Orleans Creole cuisine, and is one of my all-time favorite desserts. It is a great way to transform stale bread into a delectable treat that will leave your mouth watering for more. The bread is soaked often overnight, squeezed dry, and mixed with the other ingredients. The mixture is transferred into a dish and baked.
The best thing about bread pudding, however, is the whiskey sauce. Mmmm, so good!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 Loaf French Bread
• 3 Cups Evaporated Milk
• 1 1/2 Cups Cold Water
• Raisins
• 6 Eggs
• 1 1/2 Cups Sugar
• 1 1/2 Tablespoons Vanilla
• Cinnamon Sugar For Whiskey Sauce:
• 1/2 lb. Margarine
• 2 Cups Sugar
• 3 Eggs
• 1/2 oz. Whisky
• 1/2 oz. Rum

1. Butter and toast e loaf of French bread.

2. Combine eggs, evaporated milk, water, sugar and vanilla, and pour it over the bread. Let it soak overnight in the fridge.

3. Take it out of the fridge and sprinkle with cinnamon sugar.

4. Place in oven 375 degrees for 30-40 minutes.
   Check occasionally to see if bread is getting firm.

5. Make your whiskey sauce by melting the margarine, adding sugar, and cooking over medium heat. Stir constantly with a whip.

6. 
    
   A glass of Whiskey.

   Blend well and remove from fire. Add eggs and beat slightly. Add whisky and rum.

7. Pour over hot bread.

Tips & Warnings

• Check occasionally to see if bread is getting firm.

Resources

• Gumbo Mojo