And now for Dessert

Posted: September 28, 2010 in Uncategorized

The best Bread Pudding in the world is from this recipe. If you follow it to the letter, they’ll be asking you to make if for them over and over.
1 Loaf French Bread
1 Quart Milk
2 Tablespoons Vanilla
2 Cups Sugar
1 Cup Raisins
3 Eggs
Mix all these ingredients together (crush the bread) and let it sit for 5 minutes while you melt 3 Tablespoons of butter in a 13×9 baking dish.
Place the mixture in the baking dish and bake for 40 minutes @ 350F

Whiskey Sauce:
Cream together 1 stick of softened butter and 1 cup of sugar in a double boiler.
When is liquefied and very hot, remove it from the fire, break 1 egg in the mixture and whip it immediately until smooth. Add 4 jiggers of bourbon and mix until blended.

Serve over a square of the warm bread pudding.

You are now the “Talk of The Town”

  1. Diane says:

    I can vouch for this one, it’s the best! I’ve made it many times and each time I think of you and Carroll, thanks for sharing it so many years ago!

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