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Bread Pudding & Whiskey Sauce Recipe

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This recipe for Bread Pudding & Whiskey Sauce, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Malissa Walton, HIM
Added: Wednesday, November 19, 2008


Bread Pudding:
3 eggs, lightly beaten
2 c. sugar
1 tsp. salt
to tsp. nutmeg
to tsp. cinnamon
1 loaf of French bread
1 c. raisins (optional soak overnight in c. bourbon)
2 Tbsp. vanilla extract
2-12 oz. cans evaporate milk (Carnation)
1 c. milk (Preferably whole milk, 2% is okay)
c. butter (soft, not melted)
2 Tbsp. baking power

Whiskey Sauce:
cup butter, melted
1 egg
1 c. sugar
1 c. Bourbon whiskey

Slice french bread in half, place on an ungreased baking sheet, and toast; ensuring the middle is toasted too. Set aside and let cool. After cooling, break/cut bread into cubes/pieces and set aside. Combine all ingredients into a large bowl except milk and raisins and mix well with a wire whisk until smooth. Add milk to mixture and stir. (Taste to see if it's sweet enough. If not, add more sugar, nutmeg, and/or cinnamon). Add bread to mixture and soak until the bread is moistened. (You can use your hands to work the pudding after it soaks for a bit.) Make sure it is loose. If not, add more milk (whole or 2%). Add raisins last. Pour pudding in a large greased casserole dish. (Pam will work but I use melted margarine, not butter). Bake for 35 to 45 minutes or until pudding is firm, the pudding is done when the edges turn a little brown and pulls away from the edge of the pan. Serve with bourbon whiskey sauce on the side; pour to taste.

To make the Whiskey Sauce:
Melt butter in a saucepan; add sugar and egg, whisk well. Cook over low heat, stirring constantly, until mixture thickens. Whisk in bourbon to taste. Remove from heat and let cool. Whisk again, before serving.

Personal Notes:
Personal Notes:
A delicious New Orleans Sunday treat, often prepared by my maternal grandmother. Enjoy!




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