Creole Bread Pudding with Bourbon Sauce

Hands On Time:
20 mins
Total Time:
1 hr 15 mins
Yield:
10 to 12 servings

Cook Mode (Keep screen awake)
Ingredients
2 (12-oz.) cans evaporated milk

6 large eggs, lightly beaten

1 (16-oz.) day-old French bread loaf, cubed

1 (8-oz.) can crushed pineapple, drained

1 large Red Delicious apple, unpeeled and grated

1 1/2 cups sugar

1 cup raisins

5 tablespoons vanilla extract

1/4 cup butter, cut into 1/2-inch cubes and softened

Bourbon Sauce

Directions
Preheat oven to 350°. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple and next 4 ingredients. Stir in butter, blending well. Pour into a greased 13- x 9-inch baking dish.

Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes. Serve with Bourbon Sauce.