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Updated on June 5, 2011

Have you ever tried a mouth-watering bread pudding? Well, I have. There have been so many fond memories of a large, delicious, warm bread pudding placed in the middle of the dessert table. I hope you like this recipe with a can try it with vanilla ice cream but, to me, alone is so fine!

1 loaf stale French bread

2 cups white sugar

3 eggs, lightly beaten

1 cup raisins

1 tsp. cardamon

1 tsp. nutmeg

1 tsp. cinnamon

2 tablespoons real Vanilla

4 cups milk (1 can evaporated, 3 cups whole)


1 stick butter (only)

1 cup sugar

1 egg

3 tablespoons bourbon

What to Do:

Tear the stale bread in tiny pieces. Add the milks and stir until moistened. Let sit for an hour. In a small bowl, add the spices and vanilla to the eggs. Mix well. Add this mixture to the raisins, sugar and the bread and mix very well. Melt three tablespoons butter in a 9x13 baking pan. Add the mixture but DO NOT STIR. Bake until the center top is firm. Bake for 25 minutes at 325 degrees, then check. Please note that this time will vary depending on the size of the bread, so may take a little more time. We've found that if you change any of these ingredients, the pudding is completely different. Serve warm or at room temperature.

Bourbon Sauce:

Melt the butter on very low heat. Remove from heat and add the sugar. Stir until completely blended together. Beat the egg and begin to add it to the butter/sugar mixture ~ a little at a time ~ whisking briskly so the egg doesn't cook. Add the bourbon and mix well. Pour over the bread pudding creation!!


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