"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Bread Pudding with Cognac Sauce Recipe

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

Heather Lawrie Smith
Added: Saturday, November 17, 2007


2 cups milk
4 tablespoons butter
1/2 cup sugar
4 cups stale french bread cubes
1/2 cup raisins
2 eggs, beaten
1/8 teaspoon salt
1/2 teaspoon grated nutmeg
1 teaspoon vanilla extract
1/4 cup shredded coconut (optional)
Cognac Sauce (below)

Preheat oven to 350. Scald milk. Melt butter in hot milk and
stir in sugar. Pour over bread and raisins in a mixing bowl
and let stand 15 minutes. Add the beaten eggs, salt, nutmeg,
vanilla and coconut. Bake uncovered in well greased 1 1/2
quart dish for 35-45 minutes. For Cognac Sauce: cream 8
tablespoons butter, 2 cups powdered sugar together until
fluffy and gradually add 1/4 cup Cognac. Mix until blended.
Serves: 8




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