This signature dessert from New Orleans is a classic Creole dish.

Makes 6 servings.

INGREDIENTS

  • 4large eggs
  • 1cup whole milk
  • 1cup whipping cream
  • 1/4cup sugar
  • 1teaspoon vanilla extract
  • pinch of salt
  • 4cups day-old cinnamon-raisin bread with crusts, cut into 1/2-inch pieces
  • 1/2cup pecans, toasted, choppedbourbon sauce

    DIRECTIONS

    Butter 8-inch square baking dish. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes. Push down bread into custard. Refrigerate 2 hours, pushing bread into custard occasionally.


    Preheat oven to 375°F. Place bread pudding in large metal baking pan. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly. Cut into squares. Serve bread pudding warm with sauce.