If you would like to read part 1 of this post, you can find it here.
For dessert we had a homemade Louisiana Bread Pudding with Whisky. I have never tried a Bread Pudding before, and certainly not one mixed with Whisky. It was absolutely different and delicious. The warmed Whisky added a unique aroma that -mixed with the sweetness of the bread, raisins, sugar and caramel- created an even better aroma of an outstanding sweet taste. I really enjoyed the dessert, but for a none drinker such as myself one big slice was more than I could handle.
The picture below is the actual bread pudding we ate.
