Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------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.

Source: New Orleans School of Cooking and Louisiana General Store.

Entered by Dale Gail Shipp, Columbia Md. Personal note: Went to a
cooking class here and they prepared this recipe except that they
added drained canned peaches to the bread and used a peach liqueur
instead of whiskey for the sauce. It was superb.

Recipe By :

From: Marjorie Scofield Date: 04-28-95 (160) Fido:
Recipes

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