Recipe#9224

Title: Bread Pudding

From: SWassum@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Bread Pudding 
 Date: 19 Mar 1997 23:23:10 -0700 
 Message-ID: <970317190545_-1404945402@emout17.mail.aol.com> 

Bread Pudding - How firm this gets depends on how long you cook it, but it
 isn't soggy...
 6-8 cups DRY french bread - in chunks
 4 cups milk
 2 cups sugar
 8 Tablespoons butter, melted
 3 eggs
 2 Tablespoons vanilla
 OPTIONAL ADDITIONS: 1 cup raisins, 1 cup coconut, 1 cup chopped pecans, 1
 tablespoon cinnamon, 1 tablespoon nutmeg... (personally, I like to add
 cardamon).
 Combine all ingredients, stir VERY gently so as not to break up the bread
 chunks TOO much.  Mixture should be very moist, but not soupy.  Pour into a
 buttered 9x12 or larger baking dish.  Place in oven.  Turn oven to 350
 degrees and bake for approx 1 hour, more or less depending on how you like
 it.  Top should be golden brown.   Serve warm with sauce.
 SAUCE:
 1/2 cup butter
 1 1/2 cups powdered sugar
 2 egg yolks
 about 1/2 cup bourbon or rum or your favorite liqueur or fruit juice
 Cream butter and sugar over medium heat until all butter is absorbed.  Remove
 from heat and blend in egg yolks.  Pour in bourbon, gradually, to taste,
 stirring constantly. Serve warm over warm bread pudding.