PROMERSBERGER FAMILY RECIPES
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BREAD PUDDING- NEW ORLEANS STYLE

3 tbsp butter, softened 1-1/2 loaves french bread 1 cup raisins 3 large eggs 4 cups milk 2 cups sugar 2 tbsp vanilla extract 1 tsp ground cinnamon

Spread the butter over a 13x9 inch baking pan. Tear the bread into 1 to 2 inch pieces and arrange the pieces in the pan, tightly spaced. Spread the raisins amongst the pieces of bread. In a large bowl whisk the eggs until light and frothy. Whisk in the milk, sugar, vanilla, and cinnamon. Pour the egg mixture over the bread and let stand for 45-60 minutes, pressing the bread down every so often to wet the top. Preheat oven to 375 degrees. Bake until the top is puffed and lightly browned, about 1 hour. Cover with Bourbon Sauce (recipe follows). Let cool on a rack for 45 minutes. Cut into squares and serve. Store leftover pudding in the refrigerator. Pudding can be reheated if desired.

BOURBON SAUCE

8 tbsp butter (unsalted) 1 cup sugar 3 tbsp bourbon 3 tbsp water 1/4 tsp ground nutmeg 1/8 tsp salt 1 egg

In a small saucepan over low heat, melt the butter. Using a wooden spoon, stir in the next 5 ingredients. Cook, stirring constantly until the sugar is dissolved and the mixture is well blended. Remove from heat. Whisk the egg until light and frothy. Whisk the egg into the bourbon mixture. Whisk vigorously. Set the sauce over medium heat, stir gently bringing it to a simmer. Cool until thickened, about 1 minute.