Creole Bread Pudding With Bourbon Sauce

Ok this is the grand ending for today's series of all things Loosiana and it is not at all healthy but it is delicious. So...everything in moderation. Make this for the office or a party or potluck so it's not residing in your kitchen...but do make this. The intro stated that this recipe originates from New Orleans chef Leah Chase, the queen of Creole cuisine (and from Dooky Chase's Restaurant in New Orleans, Louisiana). If this is true then I'm sure it is amazing. I have watched interviews with her and I was so inspired by her passion for cooking good food. I haven't tried this one yet...I'm waiting for an occasion where there will be enough people to make it disappear so I won't eat more than my fair share. Here is a challange..lets try to make a health version of this...after you try the original. If you try it before I do please let me know just how good it is. 

INGREDIENTS
Nutrition
SERVINGS 10-12
Bread Puddin
2(12 ounce) cans evaporated milk6large eggs, lightly beaten
1cup water1(16 ounce) day-old French bread, loaf cubed
1(8 ounce) can crushed pineapple, drained
1large Red Delicious apple, unpeeled and grated
1 1⁄2cups sugar1cup raisins5tablespoons vanilla extract1⁄4cup butter, cut into 1/2-inch cubes and softened
Bourbon Sauce
3tablespoons butter1tablespoon all-purpose flour1cup whipping cream
1⁄2cup sugar2tablespoons Bourbon1tablespoon vanilla extract1teaspoon ground nutmeg


DIRECTIONS
Preheat oven to 350°F.
In a large mixing bowl, whisk together the evaporated milk, eggs and water until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple, grated apple, sugar, raisins and vanilla extract. Stir in melted 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.
For the Bourbon Sauce (which I prepared while the bread pudding was baking), melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, for 5 minutes. Stir in cream and sugar; cook, whisking constantly, for 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.
Spoon Bourbon Sauce over each serving of Creole Bread Pudding.