"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from Susie and Beth's Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susie Dixon
Added: Tuesday, August 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf French bread,
1 qt milk
3 eggs, lightly beaten
2 c. sugar
2 T. vanilla
1/4 tsp. allspice
1/4 to 1/2 tsp. cinnamon
3 T. unsalted butter, melted
1 cup raisins (soaked overnight in 1/4 cup bourbon - opitional.)

Directions:
Directions:
Cut bread into 1-inch squares (about 6-7 cups)
Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture. Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.
Serve with whiskey sauce on the side; pour on to taste.

 

 

 

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