Ingredients: |
Ingredients: 3 cups stale French bread cut into chunks about 1-2”
2 cups milk
1 cup sugar
1 T vanilla extract
1 tsp cinnamon
4 T butter, melted and slightly cooled
1 cup pecans, coarsely chopped
1 cup crushed pineapple, drained
--Sauce--
2 egg yolks
1 stick butter (not margarine)
1 cup sugar
1/3 cup bourbon whiskey
|
Directions: |
Directions:Preheat oven to 350º. Place stale bread in a bowl with milk and squeeze the bread with your hand until it is saturated with milk. Set aside.
Using electric mixer on high in a separate bowl, beat eggs with sugar until thick and pale. Stir in vanilla, cinnamon, butter, pecans and pineapple to the egg mixture. Pour egg mixture over milk and bread. Stir to mix well. It is important to allow enough time for the bread to absorb the egg mixture so the bread does not float to the top during baking leaving a layer of custard at the bottom.
Transfer the mixture to a greased baking pan or dish. Bake until firm, or until knife inserted in the middle comes out clean, about 45-50 minutes. Let cool slightly.
Meanwhile, near end of baking time, make the sauce. Use an electric mixer to beat egg yolks until thick and pale. In saucepan, melt butter and sugar. Pour butter and sugar mixture very slowly over egg yolks, stirring constantly. Continue beating until well thickened. Stir in bourbon. Serve pudding arm with vanilla ice cream if desired. Pass the hot bourbon sauce separately. |
This recipe for Bread Pudding is from