Dessert
Bread Pudding
(serves
8 - 12)
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Combine and soak for about an hour: |
| 1 |
loaf |
stale French bread - cut
into small cubes |
| 1 |
qt |
milk |
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Cream together: |
| 1/2 |
c |
butter |
| 1 |
c |
sugar (can be part brown sugar) |
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Add, and beat until fluffy: |
| 4 |
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eggs (add one at a time) |
| 2 |
t |
vanilla extract |
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Add the soaked bread and: |
| 1/4 |
c |
whiskey |
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Pour into well-buttered baking dish.
Bake at 375 for a little over an hour
- or until set.
Serve warm, with hard
sauce ladled over it. |
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Notes &
Variations:
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It's best to cut the bread into cubes before
it gets too hard. But let it dry out thoroughly before adding the
liquids.
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You can soak raisins, dried cranberries, or
other dried fruit in the whiskey and add them into the bread pudding.
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You can also use fresh fruit, like firm bananas,
pears, or cherries.
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See also Savory
Bread Pudding.
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Cream together: |
| 1/2 |
c |
butter |
| 1/2 |
c |
white sugar |
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Put it in a double boiler over medium
heat and add, whisking constantly: |
| 3/4 |
c |
whiskey |
| 2 |
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large eggs |
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Beat occasionally until set. |
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Decant into a small pitcher. |
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Notes &
Variations:
-
Hard sauce can curdle easily if cooked too
quickly. Keep the heat at a medium level and be patient.
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