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Bread Pudding Recipe

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

Contributor:  
Contributor:  
treva jackson
Added: Wednesday, August 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup raisins
1/4 cup bourbon
8 cups torn bite-size piece of french bread
5 cups whole milk
1 cinnamon stick
1 teaspoon pure vanilla extract
6 large eggs
1 cup sugar

Directions:
Directions:
1. Soak the raisins in the bourbon for at least 30 minutes or overnight.
2. Preheat the oven to 350. Butter a 3-quart baking dish (9 x 13 Pyrex). Put the bread in a large bowl. Drain the raisins and add them to the bread; reserve the bourbon for making whiskey sauce.
3. In a medium saucepan, combine the milk, cinnamon stick, and vanilla and cook over modereate heat until bubbles just begin to break the surface. (DO NOT BOIL)
4. Beat the eggs with the sugar until well blended, then gradually stir iin the scalded milk. Pour the mixture over the bread and raisins and discard the cinnamon stick. Let the bread soak for 10 minutes.
5. Fill the baking dish with the soaked bread, patting it even. Set the dish inside a larger roasting pan and pour enough hot water into the pan to reach 1 inch up the sides of the baking dish. Bake the pudding for about 45 minutes, or until a knife inserted in the center comes out clean.
6. To serve cut the bread pudding into 12 pieces and transfer to dessert plates. Drizzle with warm whiskey sauce.

Number Of Servings:
Number Of Servings:
12

 

 

 

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