The Weekend Epicurean

Bread Pudding is a true Southern dessert and with easy preparation.  This holiday I tried a new version by switching out the milk with eggnog,and substituting bourbon in the sauce with Kahlua (Rum and Coffee Liqueur). The flavor was greater than I expected, The eggnog soaked well with the French bread, and  blended with the vanilla. The Kahlua sauce was the perfect accompaniment to the dish. If you are not going to serve the sauce immediately, refrigerate then rewarm before serving.

Jambalaya Bread Pudding

1 loaf French bread (1½ feet long) 

1 quart milk  (eggnog)                    

3 eggs, beaten

1 cup raisins

2 cups sugar   

2 tablespoons vanilla

1 teaspoon cinnamon

3 tablespoons butter

Preheat oven to 375 degrees. In a large bowl, break bread into bite-size pieces. Cover with milk and soak 1 hour. Mix well. Add eggs and sugar. Stir in vanilla, cinnamon, and raisins. Melt butter in a 13 x 9 x 2-baking dish, tilting to coat all sides. Pour in pudding and bake 1 hour.

Serves 12.

Sauce:

1 stick butter  

1 egg, beaten

1 cup sugar    

¾ cup bourbon (Kahlua (Rum and Coffee Liqueur)

In top of a double boiler, melt butter and sugar. Gradually whisk egg. Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce boat.