SOURCE: The New Orleans School of Cooking
YIELD: 16-20 servings
1 10 OZ. loaf of stale French bread, crumbled
4 C. milk
2 C. sugar
8 Tbsp. butter, melted
2 Tsp. vanilla
1 C. raisins
1 C. coconut
1 C. chopped pecans
1 Tsp. cinnamon
1 Tsp. Nutmeg
8 Tbsp. butter (1 stick)
1 ½ C. powdered sugar
2 egg yolks
½ C. Bourbon (to taste)
Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9” X 12” baking dish or larger. Place into non-preheated oven. Bake at 350 degrees for approx. 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce.
Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to you own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.
NOTE: For a variety of sauces, just substitute your favorite fruit juice or liqueur to compliment your bread pudding.
Troy and I visited the New Orleans School of Cooking while we were in New Orleans. They offer classes of varying degrees of difficulty and will customize classes. It's a great place to get your hands dirty and taste the flavors of New Orleans. The school generously gave us recipes to post on our site. For additional information, you can visit their website.
Recipe photo courtesy of New Orleans School of Cooking.