*  Exported from  MasterCook  *

                        New Orleans Bread Pudding

Recipe By     : 
Serving Size  : 15   Preparation Time :1:00
Categories    : Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   butter
   1                    French bread loaf
   1      cup           raisins
   3                    egg
   4      cups          milk
   2      cups          sugar
   2      tablespoons   vanilla
   1      teaspoon      ground cinnamon
                        Bourbon Sauce
   8      tablespoons   butter
   1      cup           sugar
   3      tablespoons   bourbon
   3      tablespoons   water
     1/4  teaspoon      ground nutmeg
     1/8  teaspoon      salt
   1                    egg

Spread the butter over a 13 x 9 inch baking pan. Tear the bread and drop into 
the buttered pan. Disperse the raisins randomly with the layers of  bread. 
In a large bowl whisk the eggs until light and frothy. Whisk in the milk, sugar,
vanilla, and cinnamon.

Pour the egg mixture over the bread and let stand for 45-60 minutes, pressing 
the bread down every so often to wet the top of the slices. Preheat oven to 375 
degrees.

Bake the pudding until the top is puffed and lightly browned, about 1 hour. Cover
with Bourbon Sauce (recipe follows). Let cool on a rack for 45 minutes. Cut into 
squares and serve. Store leftover pudding in the refrigerator. Pudding can be
reheated if desired.

BOURBON SAUCE
In a small saucepan over low heat, melt the butter. Using a wooden spoon, stir 
in the next 5 ingredients. Cook, stirring constantly until the sugar is dissolved 
and the mixture is well blended. Remove from heat.

Whisk the egg until light and frothy. Whisk the egg into the bourbon mixture. 
Whisk vigorously. Set the sauce over medium heat, stir gently bringing it to a 
simmer. Cool until thickened, about 1 minute.


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