Sunday, March 18, 2007

Bourbon Street Bread Pudding

Combine all ingredients and let stand in refrigerator overnight.

6 large eggs, beaten
6 cups whole milk 2 cups sugar
10-12 cups 2-inch cubes of day old
French bread
2 tablespoons pure vanilla extract
2 tablespoons brandy
1 1/2 cups raisins

Butter and flour 10 1/2x14 1/2x2 inch pan. Pour ingredients into pan. Set pan in larger pan; add hot water well up sides. Bake at 350 degrees for 50-60 minutes. Serve warm with Bourbon Sauce.


Bourbon Sauce:
1/2 cup butter In top of double boiler over boiling water, mix
2 cups packed light brown sugar together butter and brown sugar. Stir in half and
2 cups half and half half. Add liquor. Serve over bread pudding.
1/2 cup bourbon or brandy

8-10 servings

1 comment:

Beth Menzel said...

A girl from Wisconsin can't resist a recipe with Brandy in it...and this one is oh-so-wonderful! I am eating as I am sitting here...oh wait...break for a bite...yummmy!!! I love this recipe and will make it again! So delicious!