"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Wilkins
Added: Thursday, January 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf french bread
2-12oz. cans evaporated milk
1 c. water
6 eggs beaten
8 oz. crushed pineapple
1 lg. apple grated
1 cup raisins
1 1/2 c. sugar
5 T. vanilla
1 stick melted butter

Bourbon Sauce-3 T. Butter
1 T. flour
1/2 c. sugar
1 cup cream
1 T. vanilla
1 tsp. nutmeg
1 oz. bourbon

Directions:
Directions:
In a large bowl cube bread. Add all other ingredients and stir well. I let sit on the counter about 20 minutes and stir well about every 5 minutes. Bake in greased 9 x 13 pan for 30 - 40 minutes at 350.
For Bourbon Sauce, melt butter in small saucepan.
Add flour and cook for 5 minutes. Stir in sugar and add cream. Cook for 3 minutes. Add vanilla, nutmeg, and bourbon. Simmer 5 minutes. Makes 1 1/2 cups. ( I usually double this because we like lots of sauce)

Personal Notes:
Personal Notes:
Scored finding this recipe from the famous Dooky Chase Restaurant in New Orleans. I can't wait to go there. Larry said to stop trying all other bread pudding recipes because this is amazing. Mama fell in love with it and she regularly has frozen servings taken to her in Whitehouse. We have a good system....she picks up the rum or bourbon and I make the pudding. I'm glad none of the kids like it because it leaves more for the rest of us!

 

 

 

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