BREAD PUDDING with PINEAPPLE BOURBON SAUCE

from Dwayne Dupuy of the group Ricochet

Bread Pudding

Ingredients:	1 quart milk 3 eggs, beaten 1½ loaves French bread, torn into chunks 2 cups sugar 2 cups brown sugar 1 Tablespoon vanilla extract ½ cup raisins sprinkled with cinnamon 3 Tablespoons butter, melted

Directions:	Preheat oven to 350 degrees. 1. Whisk the beaten eggs into the milk. 2. Soak bread chunks in the egg/milk mixture, pressing with a fork or your hands to make sure the bread is soaked through. 3. Add sugar, brown sugar, vanilla extract, and most of the cinnamon coated raisins, stir well. 4. Pour melted butter into a heavy 9x14 baking pan, coating bottom and sides. 5. Pour bread pudding mixture into pan; sprinkle the remaining cinnamon raisins on top. 6. Bake until very firm, about 40 minutes. Serve with Pineapple Bourbon Sauce.

Ingredients:

1 quart milk
3 eggs, beaten
1½ loaves French bread, torn into chunks
2 cups sugar
2 cups brown sugar
1 Tablespoon vanilla extract
½ cup raisins sprinkled with cinnamon
3 Tablespoons butter, melted

Directions:

Preheat oven to 350 degrees.

1. Whisk the beaten eggs into the milk.

2. Soak bread chunks in the egg/milk mixture, pressing with a fork or your hands to make sure the bread is soaked through.

3. Add sugar, brown sugar, vanilla extract, and most of the cinnamon coated raisins, stir well.

4. Pour melted butter into a heavy 9x14 baking pan, coating bottom and sides.

5. Pour bread pudding mixture into pan; sprinkle the remaining cinnamon raisins on top.

6. Bake until very firm, about 40 minutes. Serve with Pineapple Bourbon Sauce.

Pineapple Bourbon Sauce

Ingredients:	1 cup sugar 1 cup brown sugar 1 stick butter, melted 2 ounces bourbon whiskey or Southern Comfort (you can use rum instead if you prefer) 1/3 cup vanilla extract (this is not a misprint...you will need 1/3 cup!) 1 can crushed pineapple

Directions:	1. In a saucepan over medium heat, combine sugar, brown sugar, butter, and alcohol. Stir until very hot and well dissolved. 2. Stir in vanilla extract, cook for 1 minute. 3. Add crushed pineapple and juices. Stir and simmer until it becomes syrupy. Let cool a bit, and then serve over warm bread pudding.

Ingredients:

1 cup sugar
1 cup brown sugar
1 stick butter, melted
2 ounces bourbon whiskey or Southern Comfort (you can use rum instead
if you prefer)
1/3 cup vanilla extract (this is not a misprint...you will need 1/3 cup!)
1 can crushed pineapple

Directions:

1. In a saucepan over medium heat, combine sugar, brown sugar, butter, and alcohol. Stir until very hot and well dissolved.

2. Stir in vanilla extract, cook for 1 minute.

3. Add crushed pineapple and juices. Stir and simmer until it becomes syrupy. Let cool a bit, and then serve over warm bread pudding.