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This recipe for BREAD PUDDING, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joy Burgess
Added: Thursday, August 27, 2009


1 (16-ounce) day-old loaf of French bread, cubed
2 (12-ounce) cans evaporated milk
1 cup water
6 large eggs, lightly beaten
1 (8-ounce) can crushed pineapple, drained
1 large red delicious apple, grated
1 cup raisins
1 1/2 cups sugar
5 tablespoons vanilla
1/4 cup butter, softened

Bourbon Sauce:
3 tablespoons butter
1 tablespoon all-purpose flour
1/2 cup sugar
1 cup whipping cream
2 tablespoons bourbon
1 tablespoon vanilla
1 teaspoon nutmeg

Combine bread, milk and water; stir in eggs, blending well. Stir in pineapple, apple, sugar, raisins, vanilla. Stir in butter, blending well. Pour mixture into a 9-x13-inch greased baking dish. Bake at 350 35 to 45 minutes or until set. Serve with bourbon sauce.

Melt butter in a small saucepan; whisk in flour, and cook 5 minutes. Stir in sugar and whipping cream; cook 3 minutes. Stir in bourbon, vanilla, nutmeg and simmer 5 minutes.

Personal Notes:
Personal Notes:
We love bread pudding today, but when my Grandmother Puett made bread pudding it was because they were so hard up for money during the Depression that this was all she had as a treat for special occasions.




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