BREAD PUDDING WITH WHISKEY SAUCE This is the classic New Orleans bread pudding, as prepared at the Bon Ton Cafe on Magazine Street. I consider it a quintessential version, but there are many possible variations: you can enrich it by using half-and-half instead of milk, and an extra egg; you can add different fruits, nuts, etc. Try it! And be sure to check out the other bread pudding variations listed on this page. 1 loaf French bread 1 quart milk 3 eggs, beaten 2 cups sugar 1 tablespoon vanilla extract 2 teaspoons ground cinnamon 1 cup raisins 3 tablespoons melted butter Preheat oven to 350°F. Whisk the beaten eggs into the milk. Tear bread into chunks and soak in milk and egg mixture. Crush with hands to make sure milk has soaked through. Add sugar, vanilla, cinnamon, raisins and stir well. Pour melted butter into a heavy 9 x 14 baking pan to coat the bottom and sides. Add bread mixture (and I sprinkle more cinnamon and raisins on top) and bake until very firm, about 40 mins. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes (last step optional). Whiskey sauce A variation that I like is to use Southern Comfort for the sauce instead of whiskey. For a nonalcoholic version, you may add a teaspoon of rum, orange or vanilla extract. 1 cup sugar 1 stick butter (or margarine if you insist) 1 egg, beaten 2 ounces Bourbon whiskey or Southern Comfort; rum also works well Cream sugar and butter and cook in a double-boiler until very hot and well-dissolved. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle. Cool and add liquor. Serves 8
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