"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 Recipe

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

Contributor:  
Contributor:  
Marion Eglinton
Added: Wednesday, July 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
4 large eggs
1 c. whole milk
1 c. whipping cream
1/4 c. sugar
1 tsp. vanilla
1 pinch salt
4 c. cinnamon raisin bread, torn in pieces
1/4 c. chopped pecans

Directions:
Directions:
Butter an 8 inch baking dish. Mix first 6 ingredients. Place bread and pecans in pan. Pour egg mixture over the bread. Push bread into the egg mixture to cover and let stand so bread can absorb the egg mixture. Bake at 375 for 40 minutes. Serve warm with vanilla sauce.

Vanilla Sauce: 3 large egg yolks, 1/3 c. of sugar, and 2 c. of hot milk. Combine eggs and sugar. Gradually beat in hot milk. Put into saucepan. Cook, stirring constantly, for about 8 minutes or until sauce coats back of spoon. Cool. Stir in 1 tbsp. of bourbon and 1 tsp. of vanilla. You could add lemon extract in place of bourbon.

 

 

 

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