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Bread Pudding Whiskey Sauce

Ingredients
 

1 10-oz. loaf stale french
1 bread, crumbled (or 6-8
1 cups any type bread)
4 cup milk
2 cup sugar
8 tbsp butter, melted
3 eggs
2 tbsp vanilla
1 cup raisins
1 cup coconut
1 cup chopped pecans
1 tsp cinnamon
1 tsp nutmeg

WHISKEY SAUCE

1/2 cup butter (1 stick)
1 1/2 cup powdered sugar
2 egg yolks
1/2 cup bourbon (to taste)
1 (or rum!!)




 
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Preparation
 
Contributed to the echo by: Michelle Bass BREAD PUDDING Combine all
ingredients; mixture should be very moist but not soupy. Pour into
buttered 9x12 or larger baking dish. Place into non-preheated oven.
Bake at 350 degrees for approximately 1 hour and until top is golden
brown. Serve warm with Whiskey Sauce (below).

WHISKEY SAUCE

Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and blend in egg yolk. 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.

On a personal note, a lemon sauce or a hard sauce is great with Bread
Pudding too.

 

 
Servings: 16

 

 

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