| This recipe is liked by 0 person(s). |
Bread Pudding
Nb persons: 0
Yield:
Preparation time: 10 min
Total time: 1 1/2 hours
Source:
| 4 cups | milk |
| 1 | 10 oz loaf stale french bread |
| 2 cups | sugar |
| 8 Tbs. | butter, melted |
| 3 | eggs |
| 2 Tbs. | vanilla |
| 1 cup | crushed pineapple, (drained) |
| 1 cup | coconut |
| 1 cup | chopped pecans |
| 1 Tbs | cinnamon |
| 1 Tbs. | nutmeg |
| Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9X13 or larger baking dish. Place in non-preheated oven. Bake at 350- for approximately 1 hour 15 minutes until top is golden brown. Serve warm with sauce. | |
| Sauce | |
| 1/2 cup | butter |
| 1 1/2 cups | powdered sugar, Cream over medium heat until butter is absorbed. Remove from heat. |
| 2 | egg yolks, blend in |
| 1/2 cup | bourbon, pour in stirring constantly. |
Serve warm over warm bread pudding
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.