Title: Creole Bread Pudding
Categories: Dessert
Yield: 4 Servings

3 lg Eggs
1 c Granulated sugar
1/2 c Brown sugar
1 1/2 ts Vanilla extract
1 1/2 ts Ground cinnamon
1 ts Ground nutmeg
1/4 c Melted butter
2 c Light cream (Half-and-Half)
1/2 c Raisins
1/2 c Diced peaches
5 c Stale French or Italian
-bread; w/ crusts; in 3/4

-------------------------------WHISKEY SAUCE-------------------------------
-in. cubes
2 c Light cream (half-and-half)
2 ts Vanilla extract
5 Egg yolks
1 c Sugar
1 -(up to)
2 oz Whiskey or to taste

In an electric mixer, beat the eggs on high speed until very frothy, about
3 min. Add the sugars,vanilla,cinnamon,nutmeg, & butter. Beat on high speed
until well blended. Beat in the light cream. Stir in the raisins & peaches.
Place bread cubes in greased loaf pan. Pour egg-cream mixture over bread &
stir well. Let bread absorb liquid, patting bread down occasionally,for 45
min. Bake in 325F oven for 1 hr. Increase temperature to 375F & bake 15
min. more until well browned. To serve,spoon into dessert dishes & top w/
WHISKEY SAUCE. SAUCE: Over medium heat, slowly bring light cream & vanilla
to boil, stirring often to prevent scorching. Meanwhile,thoroughly blend
egg yolks & sugar. As soon as cream reaches a boil, remove from heat.
Slowly add egg mixture,stir to prevent eggs from cooking & becoming lumpy.
Blend in whiskey. May be served warm or cold.

NEW ORLEANS CAFE

WEST 200TH SOUTH, SALT LAKE CITY

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.