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Bread Pudding with Whiskey Cream Sauce


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The Best Bread Pudding

2 eggs

2 tablespoons melted butter

2 tablespoons vanilla

2 1/2 cups milk

2 cups sugar

3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes

1/3 cup pecans, chopped finely

Preheat oven to 325 degrees. Beat together eggs, butter, vanilla, and milk. Add sugar and mix until sugar is dissoved. Arrange bread cubes tightly in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread. Sprinkle pecans all over and bake for 55 to 70 minutes, or until crust is golden brown all over the top.

While the bread pudding is baking, make the Whiskey Cream Sauce:

1/2 cup sugar

1 stick butter

1/2 cup cream

1/4 cup Jack Daniels

Combine all ingredients in a saucepan. Stir constantly over low heat until mixture reaches a low boil. Pour a small amount over the individual servings of bread pudding.

This recipe is a old classic that came from a cook book back in the 60's or 70's. It was one my Mom had. It reminds me of her every time I make it. Even if you don't like bread pudding give this one a try.

Sometimes I add dried apricots to it which is heavenly.

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