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Louisiana Bread Pudding

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Member since 2007

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6 cups stale French bread
4 eggs
1 quart milk, scalded
1/2 cup butter, melted
2 cups sugar
1/4 cup bourbon
1/2 cup raisins
1/2 cup pecans, chopped
3 teaspoons vanila

In a large stainless steel bowl soak the bread, which has been broken into small pieces in the milk. In a seperate bowl cream well the butter and sugar, and add the eggs one at a time. Stir in the vanilla, then the raisins, pecans and bourbon. Mix the soaked bread and pour into a 3 quart Corningware baking pan. Bake at 350ºF for 40 to 50 minutes. This is best served warm. Makes 12 servings.

Bon Appetit!

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