"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Bread Pudding with Hard Sauce Recipe

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This recipe for Bread Pudding with Hard Sauce, by , is from The Kentucky Reb's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 -1lb. loaf of (French or white)
4 C. Milk
4 Large Eggs (beaten)
2 C. Sugar
2 Tsp. Vanilla
1 C. Raisins (if desired)
1/4 C. Butter (melted)
(Recipe for Hard Sauce to Follow)

Directions:
Directions:
Preheat Dutch Oven (or oven @ 350).
Tear bread into small pieces,place in large bowl.
Add milk to bowl and let stand 5 minutes.
Stir well with wooden spoon. Add eggs, sugar, vanilla and raisins (if used).
Pour butter into bottom of Dutch Oven or baking dish to coat evenly. Spoon pudding into pot.
Bake uncovered in oven, covered in Dutch Oven for 45- 60 minutes.
( Check occasionally if over fire to adjust heat source.)
Cool slightly and cut into squares or put into bowls and
spoon hard sauce over top.

Number Of Servings:
Number Of Servings:
10-15
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Hard Sauce Recipe: (makes 2 1/2 cups)
1 C. Butter
2 C. Sugar
2/3 C. Whiskey (divided in 1/2)
2 Eggs (large)
Melt butter and stir in sugar and 1/2 of whiskey. Bring to boil over medium heat. Reduce heat , simmer for 3 minutes while stirring.
Remove from heat, let stand about 4 minutes.
While syrup is cooking, whisk eggs til thick, gradually add hot syrup, sing constantly,until smooth.
Whisk in other 1/2 of whiskey.

 

 

 

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