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"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 is from The Northeast First Friday Club Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 10 oz. loaf dry and stale Frech bread, crumbled
4 cups milk
2 cups sugar
4 T. butter, melted
3 eggs
2 T. vanilla
1 cups raisins
1 cup coconut
1.2 can fruit cocktail
1 cup chopped pecans
1 t. cinnamon
1 t. nutmeg
Sauce:
1/2 cup butter
1 1/2 cups powdered sugar
1 egg or egg yolk
1/2 cup bourbon (to taste)
1 t. nutmed
Directions:
Directions:
Combine pudding ingredients. Mixture should be very moist but not soupy. Pour into butered 9 by 9 inch bakig dish. Place in non-preheated oven. Bake at 350 degrees for approximately 1 hour and 15 minutes, until top is golden brown. Serve warm with whiskey sauce.

To make sauce, cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over bread pudding.
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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