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Creole Bread Pudding with Whisky Sauce (Kristine Froeba)
MID-CITY MESSENGER14Ingredients
70Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 loaf French bread (day old)
- 1 1/2 cups melted butter
- 1 qt. whole milk (fresh, or 2 cups of milk and 2 cups of heavy cream or half and half)
- 3 cups cane sugar (sifted fine, or 2 bups cane sugar and 1 cup brown sugar)
- 2 tsp. vanilla extract (purest)
- 8 whole eggs (fresh)
- 2 apples (peeled cored, and large diced)
- 1 cup seedless raisins (dark and golden, soaked in bourbon or Amaretto overnight)
- 1 cup fruit (any additional, desired)
- 1/2 cup dried currants (is an old Louisiana tradition)
- 1/2 stick butter (to coat dish and cut into slivers to top pudding before baking)
- 3 cups cane sugar (sifted)
- 1 cup butter (fresh, 2 sticks of butter)
- 1/2 cup bourbon (or whiskey)
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