Creole Bread Pudding with Bourbon Sauce Recipe


This bread pudding is from New Orleans chef Leah Chase, the queen of Creole cuisine. And yes, it does call for 5 tablespoons of vanilla extract!

Bourbon Sauce
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands On Time:
20 mins
Total Time:
1 hrs 15 mins
10 to 12 servings


  • 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


  1. 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.

  2. 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.

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