Bread Pudding

By kaydeis

Ingredients

• 2 10 oz loaf stale french bread, crumbled into uneven pieces. (should end up with 6-8 cups of bread)
• 4 cups milk
• 2 cups sugar
• 8 Tbs butter, melted
• 8 eggs
• 2 tsp vanilla
• 1 cup raisins
• 1 cup chopped pecans
• 1 tsp cinnamon
• 1 tsp nutmeg
• Whiskey sauce. (I make mine with rum or lemon juice)
• 8 Tbs butter
• 1 1/2 cups powdered sugar
• 2 egg yolks
• 1/2 cup bourbon, or any flavoring you like (to taste)

Details

Servings 20

Preparation

Step 1

Combine all ingredients. Mixture should be moist, sort of like cooked oatmeal, but not soupy. Pour into buttered 9x12 baking dish, or larger. Place into preheated oven. Bake at 350 degrees for ~ 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce.

2. Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and, stirring constantly, blend in egg yolks, one at a time.

3. Keep stirring constantly and pour in bourbon to your taste. Sauce will thicken as it cools. Serve warm over bread pudding.

Nutrition Facts
Nutrition (per serving): 403 calories, 153 calories from fat, 17.5g total fat, 133.9mg cholesterol, 223.9mg sodium, 223mg potassium, 52.2g carbohydrates, 1.8g fiber, 35.2g sugar, 7.8g protein, 11 points.

Trust the recipe. The butter and sugar will seem really odd and then all of a sudden it will come together real nice. Allow sauce to cool a little before adding the egg yolks. If a little yolk scrambles, no worries. Just strain the sauce before serving it.

Pretty much any dried fruit and nut combo can be used. I've used dried cranberries and dried blueberries instead of raisins. I've also used walnuts instead of pecans.)

(Also, it's best to mix the liquid ingredients (milk, sugar, eggs and vanilla) together in a separate bowl. Pour about 3/4 of the liquid ingredients into the bread and allow the liquid to soak in for a while (30 minutes or overnight), before baking. The pudding is lighter and fluffier with overnight soaking.