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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 Townes - Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Hazel Townes Dalton

Category:
Category:
 

Bread Pudding


Ingredients:  
Ingredients:  
loaf French ( lb.)
1 c. half and half
1 c. heavy cream
2 large eggs, lightly beaten
1 c. sugar
c. pecan, chopped
c. raisins
1 T.. vanilla extract
tsp. almond extract
tsp. ground cinnamon
Dash nutmeg
c. butter (melted)

Directions:
Directions:
Preheat oven to 350. Tear bread into one-inch pieces and place in a large mixing bowl. Add half and half and heavy cream. Stir well with wooden spoon. Let mixture stand for 5 minutes. Add eggs, sugar, pecans, raisins, cinnamon and nutmeg. Stir well. Stir in vanilla and almond extract.

Pour melted butter into a 6X10, 4 quart, pyrex dish and coat evenly. Spoon the mixture into dish. Bake at 350 for 40 minutes, or until pudding is set and firm. Cool, cut into squares, drizzle with sauce and serve.
 

Brown Sugar Whiskey Sauce


Ingredients:  
Ingredients:  
c. dark brown sugar
c. heavy cream
Splash whiskey

Directions:
Directions:
In a small sauce pan or butter warmer, bring brown sugar and heavy cream to a rolling boil, reduce heat and cook for 2 minutes. Remove from the heat and stir in whiskey.

Variations:Use vanilla extract or almond extract instead of whiskey. Omit raisins from pudding and place in sauce.

 

 

 

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