See Also: Class Favorites · Desserts
Bread Pudding
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serve this with whiskey or orange sauce...substitute brandied cherries, hazelnuts, walnuts, dried cranberries, snipped apricots, etc. for the raisins, coconut, and pecans for seasonal buffet desserts.
1 10 oz. loaf of stale French bread, crumbled and cubed ( or any type of bread, 6-8 cups)
4 cups milk
2 cups sugar
1/2 cup butter, melted
3 eggs
2 tablespoons real vanilla extract or vanilla paste
1 cup raisins or currants
1 cup coconut
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
for the sauce:
1/2 cup butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup bourbon or fresh orange juice
Preheat oven to 350 degrees. Butter a 9 by 13 inch baking dish and put the bread pieces in the dish. In batter bowl, whisk milk, sugar, butter, eggs and vanilla. Blend in fruits and spices. Pour into the baking dish and stir gently to distribute everything evenly. Mixture should be very moist but not soupy. Bake about 1 hour and 15 minutes, until top is golden brown. Serve warm with the following sauce.
In batter bowl, combine butter and sugar. Microwave 1 minute, or until butter has melted and sugar is absorbed. Gradually whisk a little of the hot mixture into the egg yolks, and then incorporate. Microwave 30 seconds. Whisk in the bourbon or orange juice. Sauce will thicken slightly as it cools, but should remain pourable. Serve warm with the pudding. Everyone loves this, and it is so easy to serve at a buffet. I always offer both versions of the sauce, intended to satisfy everyone's tastes, but have found that everyone takes a little of each.....some a lot more of one than the other.
Recipe created 1994-10-29.
