BREAD PUDDING
10 oz Stale French bread — 2 tb Vanilla
Crumbled OR 1 c Raisins
6 c To 8 cups any type bread 1 c Coconut
4 c Milk 1 c Chopped pecans
2 c Sugar 1 ts Cinnamon
8 tb Butter — melted 1 ts Nutmeg
3 Eggs
WHISKEY SAUCE
1/2 c Butter (1 stick; 1/4 lb) 2 Egg yolks
1 1/2 c Powdered sugar 1/2 c Bourbon
For the Bread Pudding:
Combine all ingredients; mixture should be very moist but not soupy.
Pour into buttered 9 x 12 or larger baking dish. Place into
non-preheated oven. Bake at 350 for approximately 1 hour 15 minutes,
until top is golden brown. Serve warm with sauce.
For the Whiskey Sauce:
Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and blend in egg yolks. Pour in bourbon gradually
to your own taste, stirring constantly. Sauce will thicken as it
cools. Serve warm over warm bread pudding.
NOTE: For a variety of sauces, just substitute your favorite fruit
juice or liqueur to complement your bread pudding.
Yields
16 servings