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Bread Pudding with Whiskey Sauce Recipe

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This recipe for Bread Pudding with Whiskey Sauce, by , is from The Diane Larson Cookbook Project, 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!

Diane Larson


About 8 slices of Texas Toast (left out over night to dry)
3 Tbsp butter
4 cups milk
3 eggs
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla

2 Tbsp cornstarch
1 cup sugar
1 cup water
1 Tbsp butter
2 shots whiskey

Tear bread into chunks and place in a buttered 9x11 inch glass baking dish. Sprinkle with cinnamon to taste. Dot with butter. Blend remaining ingredients and pour over bread. Most of liquid should be absorbed, if not, you may need to add more bread. Bake 350 for 1 hour 15 minutes to 1 hour 30 minutes - or until set.
For sauce:
Combine cornstarch and sugar; stir in water and butter. Cook over medium-low heat until thick, stirring often. Remove from heat, stir in whiskey.
Pour over bread pudding and serve warm.

Personal Notes:
Personal Notes:
Can be refrigerated and served cold with a little whipped cream.
If you do not (gasp) like whiskey, substitute 1 tsp Vanilla AND 1 tsp Almond flavoring for whiskey.




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