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Bread Pudding Recipe

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This recipe for Bread Pudding is from The Roosevelt Family 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:  
CUSTARD MIX
2 c. sugar
1 tsp. salt
8 extra large eggs
5 1/2 c. milk
1 tsp.vanilla

PUDDING
1/2 lb. French bread (preferably stale)
1/4 c. pecans, toasted
4 oz. butter, melted

WHISKEY SAUCE
8 oz. butter, melted
2 c. powdered sugar
2 extra large eggs
2 Tbsp. whiskey
Directions:
Directions:
Custard Mix: Blend eggs, salt, and sugar lightly with a wire whisk. Add vanilla and milk. Blend and strain (I don't strain). Set aside. Pudding: Break bread into medium pieces. Add pecans and melted butter. Arrange in 9X13 baking dish. Pour custard mix over bread pieces. To bake, place the baking dish in a larger pan to create a double boiler effect. Bake at 350º for 50-60 minutes. Test with knife in center of pudding. Whiskey Sauce: Melt butter. Whip in powered sugar, fold in eggs. Add whiskey. Serve warm over bread pudding.
Personal Notes:
Personal Notes:
This recipe is from the Lazarus restaurant in Evansville, IN. Really good!

 

 

 

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