"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Bread Pudding Recipe

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

New Orleans School of Cooking


1 10oz loaf of stale french bread - crumbled
OR 6-8 C of any type of bread
4 C milk
2 C sugar
8 T butter - melted
3 eggs
2 T vanilla
1 C raisins
1 C coconut
1 C chopped pecans
1 t cinnamon
1 t nutmeg

Whiskey Sauce:
1/2 C butter - 1 stick
1 1/2 C powdered sugar
2 egg yolks
1/2 C bourbon or to taste

Combine all ingredients, mixture should be very moist but not soupy.

Pour into buttered 9 x 12 or larger baking dish. Place into pre-heated oven. Bake at 350 for apx 1 hour 15min - until top is golden brown.

Cream butter and sugar over med heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste - stirring constantly! Sauce will thicken as it cools.

Serve warm with warm sauce.

Number Of Servings:
Number Of Servings:
12-14 servings
Preparation Time:
Preparation Time:
1.5 hours




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