Frank's Recipes! Creole Bread Pudding with Bourbon Sauce

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Creole Bread Pudding with Bourbon Sauce

This is our original opening day recipe that has not been changed in ten years. Upon sampling some, the wife of one of the white house chiefs of staff requested the Bourbon sauce recipe in the hopes of passing it on to the Presidential Chef. So enjoy, you may be in very good company.

1 loaf 5 day old Challah bread (egg bread)
1/2 gal. milk
1 1/4 lb. sugar
1 ounce vanilla extract
1/2 cup pecan pieces
1/2 cup raisins
1/2 lb. butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
8 eggs

Crumble bread in greased 11 1/2" X 9" baking pan. Mix eggs, milk, sugar, vanilla, and spices. Add raisins and pecans to this, and pour over bread. Mix together by squeezing through your hands, then pat flat. Bake in a water bath in an oven preheated to 375 degrees for about one to one and a half hours, or until a knife comes out clean. Serve with Bourbon Sauce.

Bourbon Sauce
1 lb. butter (microwaved 10% for 3 1/2 minutes)
2 cups sugar
4 egg yokes
6 ounces water
3 ounces Bourbon

Bourbon Sauce:
Place egg yolks and butter in food processor. Mix sugar and water, and heat slowly until liquid starts to bubble. With food processor running, slowly drizzle the sugar-water syrup into the mixture until smooth. Add Bourbon and blend. Store at room temperature.