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

Bread Pudding Recipe

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

Contributor:  
Contributor:  
Barbara Bourgeois

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf stale French bread torn into small pieces
1 qt. half & half
4 eggs
1 3/4 cup sugar
1 cup raisins
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 sticks butter (melted)
1 cup pecans (optional)

Whiskey Sauce
1 3/4 cup sugar
4 tbsp. flour, piled up
2 1/2 cups milk
1 tbsp whiskey
2 tbsp butter
3 egg yolks

Directions:
Directions:
In large mixing bowl, place bread, add butter 1/2 quart of half & half, eggs and mix well. Add sugar and spices. Mix well. Add raisins and pecans. Stir well. Gradually add remaining half & half until mixture is about the consistency of dressing. Place in buttered 9 x 13 pan. Bake at 350 degrees for 1/2 hour, but may require extra time. Should be the texture of a cake, but more moist.

Sauce: In a heavy sauce pan, combine sugar & flour and mix extremely well. Gradually add milk over low to medium heat. Cook stirring constantly until mixture begins to thicken. Reduce to lowest possible heat. In a small bowl, beat egg yolks and add 1/2 cup of hot mixture. Beat well. Pour back into the sauce stirring constantly. This sauce will scorch easily, so stir constantly. When it starts to bubble, remove from heat. Add whiskey flavoring. Serve over bread pudding while warm.

Preparation Time:
Preparation Time:
Medium: 1 hour

 

 

 

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