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4 cups cubed day old French bread
Preheat oven to 350°F.
Lightly grease a 3-quart casserole and layer the bread cubes.
In a bowl lightly beat eggs, sugar, salt, and milk. Mix well then stir in cinnamon, nutmeg, raisins, and nuts. Pour egg mixture over bread cubes and bake until set, about 45 minutes.
Lightly cool pudding then prick top with a fork and drizzle bourbon over it. Let it get absorbed. Refrigerate covered after fully cooled.
Poster's Notes:
Having said that, PLEASE think of this suggestion any time you serve a food made with an alcoholic beverage.
You must let the guests know that there is alcohol in it. First, you might have people who have medical reactions. Both my MIL and I have had severe pancreatitis attacks because we didn't know of the alcohol content. Second, you might have people who do not use alcohol for religious or personal reasons. And finally, you might have people who are recovering alcoholics. While the first two groups might ask "Is there...?" the third group is not always going to make a public statement and they shouldn't have to.
You can always put some off to the side before you "pour" and offer a choice. Forgive me but I had to say it. Now I am off to empty the freezer of all those little bundles of saved bread!
Posted by Simone Greenbaum
Nutritional Info Per Serving: N/A
4 eggs
1 cup sugar
1/2 tsp. salt
2 cans of evaporated skim milk + 1 cup water ( I use 1-1/2 cups whole milk and 1/2 cup cream
2 teaspoons ground cinnamon
1-1/2 tsp. freshly ground nutmeg
1/2 cup raisins (I use sultanas)
1/2 cup chopped pecans OR hazelnuts
3 tsp. vanilla extract
1/2 cup good bourbon or good brandy
Fredericka Cohen, Z'L says: This is a WONDERFUL recipe. Bread pudding is always a hit and this is a special one!