Bread Pudding
1 1/2 cups torn bread(not too fresh, whole wheat is OK) 2
beaten eggs 3 cup HOT milk
2/3 cup sugar
3/4 tsp salt 1 Tbsp butter
4/2 tsp vanilla
5/4 - 1/2 tsp cinnamon
6/2-1 cup chopped nuts
7/2 cup raisins (optional)
Combine all but the bread and eggs. Then add eggs (so the
milk will have cooled some) and bread. Let it sit until all
the bread is soggy. Pour into a greased 9" square pan. Bake
at 350 degrees for 30-40 minutes. This can easily be
doubled. Even better than the pudding is the Bourbon Sauce
that I serve it with.
Even though this calls for raisins I always use something
else. Usually dried cranberries, but dried cherries also
work or you can leave them out entirely. This makes a 9 X 9
dish and I usually double it and bake it in a 9 X 13 dish.
Remember if using a glass dish lower the oven 25 degrees.
Bourbon Sauce
8/3 cup butter 1 cup sifted confectioners sugar 3 Tbsp
bourbon or other liquor-amaretto or rum are good
substitutes 2 egg yolks
9/2 cup whipping cream
Beat butter until soft in the top of a double boiler over
hot but not boiling water: Add sugar gradually and beat
until creamy: Beat in bourbon in slowly: Beat yolks in one
at a time: Add whipping cream Cook until slightly thickened,
stirring quite often. 10 min or so. You can easily double
the sauce, but don't try to triple it for it takes too long
to get it thickened.
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