Bread Pudding

I got this recipe from the New Orleans School of Cooking

Category: Desserts

Cuisine: American

☆☆☆☆☆

Ready in 1 hour

by akoulouras

Ingredients

10 ounces Loaf of french bread stale

4 cups Milk

2 cups Sugar

8 tablespoons Butter melted

3 Eggs

2 tbs Vanilla

1 cup Yellow Raisins

1 cup Pecans toasted and chopped

1 teaspoon Cinnamon

1 teaspoon Nutmeg

8 tbs Butter

1 1/2 cup Powdered sugar

2 Egg Yolks

1/2 cup Bourbon

Directions

Pudding: Combine all incredients. Mixture should be very moist but not soupy. Pour into a buttered 9x13 pan - or larger. Place into non preheated oven. Bake at 350? for 1 hour, 15 minutes - until brown. Serve warm with sauce. Sauce Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour in bourbon gradually add to your taste, stirring constantly. Sauce will thicken as it cools. Serve warm over pudding.

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