BREAD PUDDIN', HOT AND SWEET with Whiskey Sauce, if you wish it...The BEST of the Cajun Desserts, if you ask me....but then, I got a Southern Sweet Tooth, which is the worst of the Sweet Teeth Breed, and that's a fact....

BREAD PUDDING WITH WHISKEY SAUCE is the Best of the classic Cajun Desserts, I do believe...here's my Recipe, and it will knock your stockins off, I betcha!

Preheat the oven to 350 degrees. Whisk 3-4 beaten eggs into 1 quart of half-and-half. tear a loaf of day-old French bread into chunks and soak in the milk and egg mixture...kind-of knead the bread into the mix a bit, to be sure the milk/eggs have soaked through. Stir in 1 and 1/2 cups sugar, 1 tablespoon of good vanilla, 2-3 teaspoons of cinnamon, and about a cup of raisins, if you want raisins...or currents and crushed nuts or even other dried fruits, cut up....pour 2 tablespoons of melted butter into a heavy 9 x 14 or so baking pan, coating the bottom and sides...spoon in the bread mixture, and put some dashes of cinnamon and nutmeg on top...bake until very firm, about 40 minutes or so. Cool the pudding, then cut it into cubes into individual dessert dishes. pour the whiskey sauce over it, and heat it under the broiler for just a few minutes...

For the WHISKEY SAUCE:

Cream 1 cup of sugar with 1 stick of unsalted butter, and then cook it until it's well-dissolved and very hot - probably in a double-boiler...add 1 well-beaten egg very, very slowly, whipping it very, very fast, to keep the egg from scrambling or curdlin'! cool, and then stir in 2 and 1/2 ounces of a good Bourbon Whiskey, or even Southern Comfort, which hopefully you have on hand...

This makes 4 large or 6-8 servings, depending on how civilized you would like to appear...it's DELICIOUS!

Here's the Poem:

Bread Puddin' hot and sweet
Got me dancin', baby girl,
Pour the Whiskey over all
Got me dancin', baby girl,
I ain't been so happy darlin'
Since I was a little child
Like some child I wail for more
Bread Puddin', hot and sweet