Bread pudding

Yield: 16 servings

Measure Ingredient
10 ounces Stale French bread --
\N \N Crumbled OR
6 cups To 8 cups any type bread
4 cups Milk
2 cups Sugar
8 tablespoons Butter -- melted
3 \N Eggs
½ cup Butter (1 stick; 1/4 lb)
1½ cup Powdered sugar
2 tablespoons Vanilla
1 cup Raisins
1 cup Coconut
1 cup Chopped pecans
1 teaspoon Cinnamon
1 teaspoon Nutmeg
2 \N Egg yolks
½ cup Bourbon



For the Bread Pudding:

Combine all ingredients; mixture should be very moist but not soupy.

Pour into buttered 9 x 12 or larger baking dish. Place into non-preheated oven. Bake at 350 for approximately 1 hour 15 minutes, until top is golden brown. Serve warm with sauce.

For the Whiskey Sauce:

Cream butter and sugar over medium heat until all butter is absorbed.

Remove from heat and blend in egg yolks. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.

NOTE: For a variety of sauces, just substitute your favorite fruit juice or liqueur to complement your bread pudding.

Source: New Orleans School of Cooking and Louisiana General Store.

Entered by Dale & Gail Shipp, Columbia Md. Personal note: Went to a cooking class here and they prepared this recipe except that they added drained canned peaches to the bread and used a peach liqueur instead of whiskey for the sauce. It was superb.

Recipe By :

From: Marjorie Scofield Date: 04-28-95 (160) Fido: Recipes

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