| |
| |
| 1 lb |
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French style bread (the firmer the better) |
|
| 3 1/4 cup |
|
Milk |
|
| 3 |
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Eggs |
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| 2 tsp |
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Vanilla |
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| 3/4 cup |
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Granulated sugar |
|
| 1/4 tsp |
|
Cinnamon |
|
| 1/4 cup |
|
Pecans |
|
| 1/4 cup |
|
Raisins (optional) |
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|
|
****** Bourbon Sauce |
|
| 1 cup |
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Sugar |
|
| ½ cup |
|
Water |
|
| ½ |
|
each Block butter--2 sticks |
|
| 1 |
|
as req Bourbon, to taste |
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| |
| 1 |
Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350 degrees for 30 minutes or until lightly brown. Serve warm with Bourbon sauce |
| 2 |
Bourbon Sauce: |
| 3 |
Cook until dissolved. Remove from heat, add bourbon to individual taste. |
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| |
| Cooking Tips |
| use Rum instead of Bourbon in sauce and add about 2 Tbs of Rum to the bread pudding |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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