Breakfast - Louisiana bread pudding
- Baked cheese blintz casserole
- Cream caramel toasts
- Louisiana bread pudding
- Pumpkin streusel bread
- Strawberry Clafoutis
- Smoked salmon casserole
|Place the bread in a large bowl and pour the milk over it. Allow to soak for 1 hour.
Put the raisins in a smaller bowl and pour the Cointreau over them. Allow to soak for at least 1 hour.
Butter an 8”x11” baking pan and preheat oven to 300 F.
Whisk together the eggs, sugar and vanilla.
Drain the raisins and add them to the soaked bread. Pour the egg/sugar mixture into the bread and mix well.
Pour into the prepared pan and smooth the top with the back of a spoon. Sprinkle with the cinnamon, nutmeg and the dark brown sugar. Dot with the butter cubes.
Place in the preheated oven and bake about 1-1/2 hours until set. Allow to cool at least 30 minutes before cutting.
For the sauce:
When it is very thick and hot, remove it from the heat and whisk in the beaten egg until emulsified, about 2 minutes.
Whisk in the Bourbon and serve warm.