Old-Fashioned Bread Pudding The Dooky Chase Cookbook Leah Chase Yield: 8 servings 1 loaf stale po'boy bread or 5 cups cubed stale white bread 2 12-oz. cans evaporated milk 1 cup water 6 eggs (beaten) 8 oz. crushed pineapple 1 large apple (grated) 1 cup raisins 1½ cups sugar 5 Tbsp. vanilla ¼ lb. butter (softened) In a bowl, break bread and moisten with evaporated milk and water. Pour eggs over mixture and mix well. Add pineapple, apple, raisins, sugar, and vanilla and mix well. Cut butter into pieces and add to mixture, mixing all ingredients well. Pour into a greased 9" x 13" baking dish. Bake at 350o for 30 to 40 minutes. Can be served with ice cream or Bourbon Sauce. Note: We ate at Dooky Chase's when we were in New Orleans for Ellie's graduation from Tulane and ever after Leah Chase's bread pudding with bourbon sauce was the standard.

Bourbon Sauce The Dooky Chase Cookbook Leah Chase Yield: 1½ cups 3 Tbsp. butter 1 Tbsp. flour ½ cup sugar 1 cup cream 1 Tbsp. vanilla 1 tsp. nutmeg 1 oz. bourbon In a small saucepot, melt butter and flour and cook for 5 minutes. Stir in sugar; add cream. cook for 3 minutes. Add vanilla, nutmeg, and bourbon. Let simmer for 5 minutes.

Home

Table of Contents

Desserts Index