10 oz loaf stale french bread, crumbled into uneven pieces. (should end up with 6-8 cups of bread)
Tbs butter, melted
cup chopped pecans
Whiskey sauce. (I make mine with rum or lemon juice)
cups powdered sugar
cup bourbon, or any flavoring you like (to taste)
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. Servings: 20 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. Source Author: Hammster Source: Courtesy of The New Orleans School of Cooking Author Notes Notes on the sauce: 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. If you let it sit overnight, the pudding will be lighter and fluffier!