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Bread Pudding with Whisky Sauce Recipe

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

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


1 loaf French bread
1 quart milk
3 eggs
2 c. sugar
2 T. vanilla extract
1 c. chopped unpeeled apple
1 c. golden raisins
3 T. butter melted

Whisky Sauce:
8 T. butter
1 c. sugar
1 egg, beaten
Whiskey to taste (2 T. bourbon)

Tear bread into small pieces. Combine with milk in a large
bowl, crushing pieces until well mixed.
Combine eggs, sugar, vanilla, and fruits. Pour into bread
mixture and stir well.
Pour melted butter into a 4 quart round baking dish. Add
bread mixture.
Bake at 350 until very firm and brown on top (1 1/4 to 1 1/2
hours). Let cool at room temperature. Serve with whiskey
For whiskey sauce, cook butter and sugar in top of double
boiler until sugar is dissolved. Add egg and whisk so that it
does not curdle. Add whiskey to taste. Serve over bread

Number Of Servings:
Number Of Servings:




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