Recipe Archives->Breads Pudding->Cajun 06

Bread Pudding

10 oz loaf stale French bread, crumbled or 6-8 cups any type crumbled bread 
2 cups sugar 
1/2 cup unsalted butter, melted
3 eggs
2 tablespoons pure vanilla extract
1 cup raisins
1/2 cup shredded coconut
1 can crushed pineapple
1 teaspoon cinnamon
1 teaspoon nutmeg
4 cups milk
pina colada mix, optional (substitute for part of milk)

1/2 cup unsalted butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup bourbon

Bread should be very dry - 5 to 6 days stale or toasted in the oven
if fresh. Crush bread, break up larger pieces to quarter-sized.

Combine all pudding ingredients; mixture should be very moist but
not soupy.  Pour into buttered 9 x 12 or larger baking dish. Place
into non-preheated oven. Bake at 350 for approximately 1 hour 15
minutes, until top is golden brown. Serve warm with sauce.

For sauce, stir butter and sugar over medium heat until all butter
is absorbed.  Remove from heat and blend in egg yolks. Pour in
bourbon gradually to your own taste, stirring constantly. Sauce
will thicken as it cools. Serve warm over warm bread pudding.


Variations: Add pretty much anything to suit your liking. A few
examples:

1 pint rasperries or strawberries
1 lb cranberries
2 to 3 oranges
1 cup shaved white chocolate
1 cup your choice of nuts
fresh or canned peaches or apples
1 pint glaceed fruits
cherries
lemon juice

May add liqueur to complement, for example peach liqueur with
peaches, bourbon with glaceed fruits, etc.

Printable version: cajun06.txt.