<\/p>\n
Ingredients:<\/p>\n
1 large loaf French Bread (approximately 14 to 16 ounces)<\/p>\n
4 cups milk<\/p>\n
3 eggs, lightly beaten<\/p>\n
2 cups sugar (granulated)<\/p>\n
2 tablespoons pure vanilla extract<\/p>\n
1\/4 teaspoon allspice<\/p>\n
1\/4 to 1\/2 teaspoon cinnamon, ground<\/p>\n
1 cup raisins<\/p>\n
3 tablespoons butter, melted<\/p>\n
Bourbon Sauce:<\/p>\n
1\/2 cup butter<\/p>\n
1 cup sugar (granulated)<\/p>\n
1 egg, lightly beaten<\/p>\n
2 tablespoons bourbon (whiskey) or to your taste<\/p>\n
Instructions<\/p>\n
For the Bread Pudding:<\/p>\n
1. Preheat oven to 350\u00b0F (175\u00b0C). Grease a 9×13-inch baking dish with butter or nonstick spray.<\/p>\n
2. Prepare the bread: Tear or cut the French bread into small pieces and place them in a large bowl.<\/p>\n
3. Soak the bread: Pour the milk over the bread and let it soak for about 10\u201315 minutes until softened.<\/p>\n
4. Mix the custard: In a separate bowl, whisk together the eggs, sugar, vanilla extract, allspice, and cinnamon.<\/p>\n
5. Combine everything: Add the egg mixture to the soaked bread and stir gently until well combined. Fold in the raisins and melted butter.<\/p>\n
6. Bake: Pour the mixture into the prepared baking dish and bake for about 45\u201355 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.<\/p>\n
For the Bourbon Sauce:<\/p>\n
1. Melt the butter: In a saucepan over low heat, melt the butter.<\/p>\n
2. Add sugar and egg: Stir in the sugar and whisk in the beaten egg. Cook over low heat, whisking constantly, until the sugar is dissolved and the sauce thickens slightly (do not boil).<\/p>\n
3. Add bourbon: Remove from heat and stir in the bourbon to taste.<\/p>\n
To Serve:<\/p>\n
\u2022 Pour the warm bourbon sauce over the bread pudding just before serving. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 large loaf French Bread (approximately 14 to 16 ounces) 4 cups milk 3 eggs, lightly beaten 2…<\/p>\n","protected":false},"author":1,"featured_media":2625,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Classic New Orleans Bread Pudding - Grandma Baking Recipes","description":" Ingredients: 1 large loaf French Bread (approximately 14 to 16 ounces) 4 cups milk 3 eggs, lightly beaten 2 cups sugar (granulated) 2 tablespoons pure va"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=2624"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2624\/revisions"}],"predecessor-version":[{"id":2626,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/2624\/revisions\/2626"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/2625"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=2624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=2624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=2624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}