"The belly rules the mind."--Spanish Proverb

"Becki's New Orleans Bread Pudding" Recipe

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This recipe for "Becki's New Orleans Bread Pudding", by , is from The Fussell Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charlotte Roach
Added: Monday, July 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
One loaf French bread,One quart milk (can use one large Pet milk plus enough water to make one quart), 3 eggs, 2 cups sugar, 2 T. vanilla or 1 T. vanilla and 1 tsp.almond extract, 3 T. butter, one cup raisins (golden are very nice !)
Break bread in small pieces and soak in milk.Add eggs, sugar , flavoring and stir well. Add raisins and stir. Melt butter in 9"x13" pan. Pour bread mixture into pan and bake in 350 oven until firm--about one hour. Remove from oven. and spread a few tablespoons of whiskey sauce over top of bread pudding. Heat under broiler until bubbly and light brown....only about one and a half minutes (watch closely.) Cut into squares. Serve warm or cold, with extra whiskey sauce if desired.

Whiskey Sauce: Cook one stick of butter and one cup sugar over medium heat until hot and bubbly.Add this mixture gradually to one beaten egg,stirring constantly. Wire whisk is good. Add whiskey to taste...about two tablespoons.

Directions:
Directions:
350

Number Of Servings:
Number Of Servings:
many
Preparation Time:
Preparation Time:
One hour and twenty minutes
Personal Notes:
Personal Notes:
Inspired by the Bon Ton restaurant in New Orleans

 

 

 

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