"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bread Pudding and Whiskey Sauce Recipe

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

Mary Ann Mock
Added: Friday, September 28, 2007


10 oz loaf of stale french bread, crumbled
4 c milk
2 c sugar
8 T butter, melted
3 eggs
2 tsp vanilla
1 c raisins
1 c coconut
1 c chopped pecans
1 tsp cinnamon
1 tsp nutmeg

8 T butter
1 1/2 c powdered sugar
2 egg yolks
1/2 c bourbon or to taste

PUDDING: Combine all ingredients. Mixture should be very moist but not soupy. Pour into buttered 9x13" baking dish. Place into non preheated over. Bake at 350 for approximately 1 1/4 hours or until top is golden. Serve warm with sauce.

SAUCE: Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.

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