"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mother's Bread Pudding Recipe

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This recipe for Mother's Bread Pudding, by , is from FOOD ART, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mrs. H.T. Patterson
Added: Wednesday, August 20, 2008


20 cups Stale French bread
2 oz Brandy
6 Whole eggs
1-1/2 qts. Whole milk
3 tbs. Brown sugar
2 cups Granulated sugar
3 cups Fruit cocktail, in syrup
1/2 tsp. Nutmeg, ground
3 tbs. Cinnamon, ground
1 oz. Pure vanilla (triple this amount if imitation)
2 sticks Butter, softened to room temperature

Preheat oven to 350 degrees F. Lightly grease the bottom and sides of an 8" x 10" (3" deep) baking pan with butter. Combine all ingredients in a large mixing bowl and mix until all the bread is broken into small pieces. Pour mixture into baking pan and bake at 350 degrees for approximately 90 minutes, until edges and top are browned. May be served hot or cool to warm or cold. Top with buttered brandy sauce.

Buttered Brandy Sauce
1 cup Butter, clarified
1/8 tsp. Cinnamon, ground
1 pinch Nutmeg, ground
2 tbs. Dark brown sugar
1 oz. Brandy

Combine all ingredients in a medium saucepan. Raise to a boil, then hold warm in a double boiler or a pot set into another pot of hot water.

Number Of Servings:
Number Of Servings:
Yields 24 servings.
Personal Notes:
Personal Notes:




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