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Bread Pudding


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

3 C Sugar

8 Eggs

½ Gal. Whole milk

½ Lbs. Unsalted Butter

3-4 Whole French baguettes

½ C Golden Raisins

½ C Raisins

2 T Pure vanilla extract

2 t Ground cinnamon

2 t Ground nutmeg


Melt the butter and whip into the eggs with the sugar. Mix in cinnamon, nutmeg, vanilla and milk. Tear baguettes into two inch pieces. Mix by hand with wet ingredients. Depending on the freshness of your baguettes adjust milk amount. The “batter” should be fully moist and the bread will have absorbed all the wet ingredients. Pour into a well greased 2” hotel pan and Cover with foil. Bake @ 350 degrees for twenty minutes. Remove foil and bake for another ten minutes @ 425 degrees until browned. Reheat covered in a fresh pan with a little milk. Yield: (24) 4 ounce portions


Bourbon Sauce


Ingredients:


10 Egg yolks


4 C Sugar


1 ½ C Bourbon


1 Lbs. Unsalted butter


Method:


Melt butter. Over a double boiler whisk eggs until slightly thickened and lighter in color. Add sugar. Slowly stir in all of the butter and finish with bourbon. Serve/keep warm. Yield: (24) 2 ounce portions


Pairs Well With


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