Jambalaya Bread Pudding

Serves: 12
Total Calories: 385
Prep time:
Cook time:
Total time:


1 loaf (1 1/2-foot) French bread
1 quart milk
3 eggs, beaten
2 cups sugar
2 tablespoons vanilla extract
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter

Bourbon Sauce:
1 stick butter
1 cup sugar
1 egg, beaten
1/4 cup bourbon whiskey


Preheat oven to 375°. In a large bowl, break bread into bite-size pieces. Cover with milk, and soak 1 hour. Mix well. Add eggs and sugar. Stir in vanilla, cinnamon, and raisins. Melt butter in a 9x13x2-baking dish, tilting to coat all sides. Pour in pudding, and bake 45 minutes or till done.

For Bourbon Sauce:
In top of a double boiler, melt butter and sugar. Gradually whisk in egg. Cool slightly. Add bourbon. If serving right away, pour warm Sauce over pudding. If not, warm Sauce slightly before serving, and serve in a sauce boat.

This recipe is easy to halve and bake in an 8x8-inch baking dish for about 35 minutes. In Louisiana, the sauce makes it a celebration.

Nutritional Facts:

Serves: 12
Total Calories: 385
Calories from Fat: 116

This Jambalaya Bread Pudding recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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