Bread Pudding -- Quad-Cities Online Recipe Book
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Bread Pudding

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Make sure to use 2 tablespoons vanilla, not 2 teaspoons. This recipe is from the New Orleans School of Cooking Class. If you ever get a chance to visit and take the class, it's a lot of fun.

Ingredients

Pudding:
10 ounces stale French bread, or 6-8 cups any stale bread
4 cups milk
2 cups sugar
1/2 stick butter, melted
3 eggs
2 tablespoons vanilla
1 cup raisins
1 cup coconut
1 cup pecans, chopped
1 tablespoon cinnamon
1 tablespoon nutmeg
Whiskey Sauce:
1/2 cup real butter
1-1/2 cups powdered sugar
2 egg yolks
1/2 cup burbon or other liquor, such as rum

Instructions

Combine all ingredients for bread pudding. The mixture will be moist. Pour into 9x12-inch greased baking dish. Bake at 350 degrees for 1 hour and 15 minutes, until top is brown. Serve warm with sauce. For whiskey sauce, cream butter and powdered sugar over medium heat until butter is absorbed. Remove from heat and blend in egg yolks. Pour in bourbon gradually; add to taste, stirring contstantly. Sauce will thicken as it cools. Serve warm over pudding. Makes 16-20 servings.

Danita Harrison



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