Cooking Louisiana - Roxie's Bread Pudding

Roxie's Bread Pudding

I've eaten this one... don't pass it up folks! 

1 loaf of French bread
1 qt. milk
2 cups sugar
1 cup golden raisins
2 cups pineapple tidbits
5 eggs (beaten)
½ cup butter or margarine

Break up bread into small pieces in a large bowl.  Add milk and press bread into milk until moistened.  Add sugar raisins, pineapple, and beaten eggs and stir until well mixed.  Add butter/margarine in “pats” and cut throughout pudding mixture.  Bake in a large baking dish at 350° for approximately 1-1/2 hours or until center is no longer milky.

Whisky Sauce

¼ cup whiskey/bourbon or rum (pineapple juice can be substituted for non-alcoholic sauce)
3 egg yolks
½ cup butter or margarine

2 cups confectioner’s sugar

Add whiskey, or substitute, juice and egg yolks into a small sauce pan and whisk to blend add butter and sugar and cook on medium to medium-high heat stirring with a whisk until mixture comes to a boil.  Continue cooking on low temperature stirring occasionally for another 3-5 minutes.

Sauce may be drizzled over pudding when serving.


 

 

 

 

 

 

 

 

 

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