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Cajun Bread Pudding with Hot Whiskey Sauce


  • 1 1/2 loaf French bread, crust removed
  • 3 large eggs
  • 2 cups milk
  • 1/3 cup vanilla extract
  • 1 1/2 cup sugar
  • 3 tablespoons cinnamon
  • 3/4 teaspoon cinnamon
  • 2 3/4 teaspoons nutmeg, freshly grated
  • 3/8 cup raisins
  • 2 large bananas, mashed
  • 3/4 cup unsalted butter, cut in pieces

Serving Size: 12. In a large bowl, let bread soak in 4 cups of water for 5 minutes. Transfer bread to colander. Press out as much water as possible. Arrange in well buttered baking pan (13x9x2"). In a large bowl whisk together eggs, milk and vanilla. Whisk in sugar, 3/4 tsp. of cinnamon and 3/4 tsp. of nutmeg. Pour over bread mixture. Add raisins and bananas to bread mixture. Stir to combine well. Smooth top of pudding. Dot with butter. Sprinkle with remaining cinnamon and nutmeg. Bake in middle of preheated 325 oven for 1 hour and 15 minutes. Hot Whiskey Sauce 1 cup unsalted butter 1 1/2 cup sugar 1/2 cup Scotch whiskey 2 large eggs, beaten lightly In high-sided saucepan melt butter over moderate heat. Add sugar. Cook mixture, stirring constantly, for 2 minutes or until bubbly. Remove pan from heat. Stir in whiskey gradually. Cook over low heat until sugar is dissolved. Stir 1/4 cup of the mixture into the eggs. Stir eggs in mixture. Stir sauce over low heat for 10 seconds, or until thickened. Makes 3 cups.

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