"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Bread Pudding with Bourbon Sauce Recipe

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

Nina Hebbard
Added: Sunday, March 8, 2009


1 loaf French bread
1 quart milk
3 eggs
2 c. sugar
3 T. vanilla
1/2 c. chopped pecans
1 c. raisins
1 T. butter
Bourbon Sauce:
1/2 c. butter
1 c. sugar
1 egg
3 T. bourbon whiskey

Soak bread in milk and work with back of wooden spoon until it is well mixed. Add beaten eggs, sugar, vanilla, pecans, and raisins and combine well. Pour melted butter in bottom of a heavy 7 x 11 oblong cake pan or similar baking dish. Bake at 350 degrees for 1 1/2 hours or until very firm. Cool. Slice into squares Top with bourbon sauce.
Cream butter and sugar together and cook in the top of a double boiler until the mixture is very hot and sugar dissolves. Pour into a blender and add egg at top speed so the egg doesn't scramble. Cool. Add bourbon just before serving. Spoon sauce over bread pudding. Heat under broiler.




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