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

Bread Pudding and Sauce Recipe

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This recipe for Bread Pudding and Sauce, by , is from The Rushton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nell Rushton McGilberry
Added: Tuesday, August 14, 2007


1 - 16 oz. loaf of day old French bread, cubed
2 - 12 oz. cans of Pet milk
1 c. water
6 large eggs, slightly beaten
1 - 8 oz. can of crushed pineapple, drained
1 or 2 large apples grated
1 cup raisins
1 to 1/2 c. flaked coconut, optional
1 1/2 cups sugar
5 Tbs. vanilla
1/4 c. butter, softened and cut up

3 T. butter
1 T. flour
1/2 c. sugar
1 - 8 oz. carton of whipping cream
1 T. vanilla
4 T. bourbon or rum
(see note for lemon sauce)

Combine bread, milk, and water. Stir in eggs;
then pineapple, apple, raisins, coconut, sugar,
vanilla, and butter. Pour into a 9x13 pan. Bake
at 350 for 35-45 minutes until set. Serve
warm with sauce.
** Sauce**
Melt butter. Whisk in flour. Cook 5 minutes. Stir
in sugar and whipping cream and cook for 3
minutes. Stir in bourbon or rum and vanilla.
Simmer 5 minutes. Spoon over each serving
of bread pudding. Best when served warm -
We prefer a lemon sauce. I used 4
tablespoons of fresh lemon juice, 1 or 2
teaspoons of lemon flavoring, and the zest
from the lemons instead of the bourbon or
rum. The lemon sauce is yummy! (When I
made it with rum sauce, I used rum flavoring.)

Personal Notes:
Personal Notes:
This is an adaptation of a recipe from my
friend, Billie Pouncey.




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