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Wild Bread Pudding Recipe

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This recipe for Wild Bread Pudding is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 tbsp. butter
1-1/2 c. sugar
1 quart whole milk
2 tbsp. vanilla
1-1/2 c. golden raisins
6 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. Wild Turkey (or other) bourbon
1 loaf day-old French bread, sliced and cubed.
Directions:
Directions:
Melt butter in saucepan; add sugar, milk, vanilla, raisins and remove from stove. Whip eggs lightly with cinnamon and nutmeg and add liquor. Combine liquids and pour over bread. Let sit for two hours or more. Grease non-stick mini bundt pans liberally and spoon in bread mixture (2 pans with 6 mini bundts are needed). (Of course, you could always try a large casserole dish and adjust cooking time.) Cook for 25 to 30 min. in a 350º preheated oven. Cook, remove and pour a liberal amount of Zippity Sauce to cover each mini bundt. Or use Vanilla Sauce for a non-alcoholic topping. Zippity Sauce: 4 eggs; 3/4 c. sugar; 3/4 c. apple juice 3/4 c. Wild Turkey (or other) bourbon. Whip eggs with sugar in a double boiler (water should be at a low simmer). Add warmed apple juice in a steady stream and stir for two minutes. Remove from heat and add bourbon. Put back on flame and cook for one min. Do not overcook or the sauce will curdle. Vanilla Sauce: 1 c. heavy cream; 1/4 c. sugar; 1 tbsp. vanilla; 1/4 ts. salt; 1 egg; 1 scoop vanilla ice cream; 2 tsp. flour; 1 tbsp. water. In a heavy saucepan, heat cream and sugar, vanilla and salt over low heat. Stir in egg and cook for one min. Add ice cream, stirring until it melts. If sauce needs thickening, mix water with flour and add a little at a time to mixture until desired consistency.

 

 

 

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