I got this recipe from the New Orleans School of Cooking
Pudding:
Combine all incredients. Mixture should be very moist but not soupy. Pour into a buttered 9x13 pan - or larger. Place into non preheated oven. Bake at 350? for 1 hour, 15 minutes - until brown. Serve warm with sauce.
Sauce
Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually add to your taste, stirring constantly. Sauce will thicken as it cools. Serve warm over pudding.
Loved it!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 1175 | ||
Calories from Fat: 808 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 89.8g | 120 % | |
Saturated Fat 52.4g | 262 % | |
Monounsaturated Fat 25.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 534mg | 164 % | |
Sodium 710.7mg | 25 % | |
Potassium 205.5mg | 5 % | |
Total Carbohydrate 85.3g | 25 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 84g | ||
Protein 10.5g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1175
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