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!
Ingredients
2(12-oz.)
Credit: Jennifer Davick; Styling: Lydia Degaris Pursell
cans evaporated milk
6large eggs, lightly beaten
1(16-oz.)
day-old French bread loaf, cubed
1(8-oz.)
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.
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.
