Bread Pudding

Bread Pudding

Pudding:

  • Loaf of Sourdough Bread, cubed (about 4 cups)
  • 2 eggs
  • 2 T butter, melted
  • 2 ½ c milk
  • 2 c sugar
  • 2 T vanilla extract
  • 1/3 c pecans, chopped & toasted
  • Raisins, as much or little as desired (about ½ c)

 

  • Cut bread into 1-inch cubes.  Let stale overnight.
  • Arrange in 9 inch backing dish as tightly as possible.
  • Whisk eggs; add butter, milk, & sugar,
  • Add vanilla extract.
  • Pour over bread.
  • Push bread so all pieces are drenched.
  • Top with pecans.
  • Bake @325 for 60 minutes or until golden brown.

Cream Sauce:

  • 1 stick butter
  • 1/2 c sugar
  • 1/2 c heavy whipping cream
  • 1/4 c Jack Daniels
  • Melt butter in a saucepan
  • Add sugar, whipping cream, & Jack Daniels
  • Bring to a low boil.
  • Remove from heat immediately
  • Scoop bread mixture onto plate.
  • Pour sauce over.
  • Top with raisins.
  • Serve both while warm.

 

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