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Ingredients Jump to Instructions ↓

  1. Bread Pudding

  2. 1 Loaf French bread - stale - crumbled (6-8 cups)

  3. 4 cups 948ml Milk

  4. 2 cups 396g / 13oz Sugar

  5. 8 tablespoons 120ml Butter - melted

  6. 3 Eggs

  7. 2 tablespoons 30ml Vanilla

  8. 1 cup 160g / 5.6oz Raisins

  9. 1 cup 93g / 3 1/3oz Coconut - shredded

  10. 1 cup 146g / 5.1oz Pecans - chopped

  11. 1 teaspoon 5ml Cinnamon

  12. 1 teaspoon 5ml Nutmeg

  13. Whiskey Sauce

  14. 1/2 cup 99g / 3 1/2oz Butter

  15. 1 1/2 cups 297g / 10oz Powdered sugar

  16. 2 Egg yolks

  17. 1/2 cup 118ml Bourbon - or rum - (to taste)

Instructions Jump to Ingredients ↑

  1. 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 350F for approximately 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce.

  2. WHISKY 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 to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.

  3. NOTE: For variety of sauces, just substitute your favorite fruit juice or liquor to complement your bread pudding. A nice variation is to use Pina Colada mix and rum. ]]]

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