Pineapple-Apple Bread Pudding With Bourbon Sauce |
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Prep Time: 35 Minutes Cook Time: 45 Minutes |
Ready In: 80 Minutes Servings: 1 |
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This bread pudding from New Orleans chef Leah Chase, the queen of Creole cuisine, is our hands-down favorite. Ingredients:
1 (16-ounce) day-old french bread loaf, cubed |
2 (12-ounce) cans evaporated milk |
1 cup water |
6 large eggs, lightly beaten |
1 (8-ounce) can crushed pineapple, drained |
1 large red delicious apple, grated |
1 cup raisins |
1 1/2 cups sugar |
5 tablespoons vanilla extract |
1/4 cup butter or margarine, cut up and softened |
Directions:
1. Combine first 3 ingredients, and stir in eggs, blending well. Stir in crushed pineapple and next 4 ingredients. Stir in butter, blending well. Pour mixture into a greased 13- x 9-inch baking dish.
2. Bake, uncovered, at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes. Serve with Bourbon Sauce.
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