Louisiana Bread Pudding
  • 6 cups stale French bread
  • 4 eggs
  • 1 quart milk, scalded
  • 1/2 cup butter, melted
  • 2 cups sugar
  • 1/4 cup bourbon
  • 1/2 cup raisins
  • 1/2 cup pecans, chopped
  • 3 teaspoons vanila
  1. In a large stainless steel bowl soak the bread, which has been broken into small pieces in the milk. In a seperate bowl cream well the butter and sugar, and add the eggs one at a time. Stir in the vanilla, then the raisins, pecans and bourbon. Mix the soaked bread and pour into a 3 quart Corningware baking pan. Bake at 350ºF for 40 to 50 minutes. This is best served warm. Makes 12 servings.
  2. Bon Appetit!
We are always looking for new, interesting recipes and found this recipe in one of our many (200+) cookbooks and became an imediate winner for us.