November 20, 2012

Grandma Sophie's Bread Pudding

This recipe comes from my mother in law, and she got it from her grandma. It is the best bread pudding I have ever enjoyed. That is saying a lot as Perini's comes in 2nd to this for me.

I add the apples, but not the raisins.

And I am a butter purist in dishes like this, I like it over the margarine.

If I can I will swing by McKay's Bakery and pick up a loaf of day old bread.
I have used thick cut white bread too.

The recipe for Whiskey Sauce comes from Better Homes and Gardens, thanks to Perini's the thought of eating bread pudding without Whiskey sauce would be an injustice to the dessert.  

Bread Pudding 3 C Milk
6 Eggs
2 1/2 C Sugar
8 Thick Slices of Bread, torn, use crusts and ends, too (day old bread works great)
2 Sticks butter or margarine
1/4 tsp Cinnamon
1/4 tsp Salt
1 tsp Vanilla
Chopped Apples, opt. about a cup
Raisins, opt. about half cup

 Mix milk, eggs and sugar together, mix in bread pieces. Add melted butter and cinnamon, salt and vanilla and if adding apples or raisins mix in at this time. Mix well. Pour mixture into a greased 9x13 pan. Bake at 350 degrees 35-45 minutes. Serve warm, can be frozen after cooking.  

Whiskey Sauce
1/4 C Margarine or Butter
1/2 C Sugar
1 Beaten egg yolk
2 Tblsp Water
2 Tblsp Bourbon

 In a small sauce pan melt margarine or butter. Stir in sugar, egg yolk, and water. Cook and stir constantly over medium low heat for 5 to 6 minutes or till sugar dissolves and mixture boils. Remove from heat and stir in bourbon. Serve warm. (8 servings)