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Old 03-04-2011, 10:35 AM   #1
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Bread Pudding


Bread Pudding


Serves 12

1 loaf French bread (1 1/2 feet long) [1 pound]
1 quart milk
3 eggs, beaten
2 cups sugar
2 tablespoons vanilla
1 teaspoon cinnamon
1 cup raisins
3 tablespoons butter

In a large bowl, break bread into bite-size pieces. Cover with
milk and soak for 1 hour. Preheat oven to 375 degrees F. Mix
well. Add eggs and sugar. Stir in vanilla, cinnamon and raisins.
Melt butter in a 13-by-9-by-2-inch baking dish, tilting to coat
all sides. Pour in the pudding and bake 1 hour.

Bourbon Sauce:
1 stick [1/2 cup] butter
1 cup sugar
1 egg, beaten
1/4 cup bourbon

In top of a double boiler, melt butter and sugar. Gradually
whisk in egg [and cook until mixture thickens]. Cool slightly.
Add bourbon. If serving right away, pour warm sauce over
pudding. If not, warm sauce slightly before serving and serve in
a sauce boat.

if you prefer an
alcohol-free sauce: (pictured)

Old Fashioned Lemon Sauce:
1/2 cup butter
1 cup sugar
1/4 cup water
1 large egg, beaten
3 tablespoons fresh lemon juice
Grated zest of 1 lemon
Combine all ingredients in a medium non-reactive saucepan. Cook
over medium heat, stirring constantly, until mixture comes to a
boil.










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Old 03-04-2011, 11:46 AM   #2
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Wait....I need a moment....


Okay. That looks delicious!!
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Old 03-04-2011, 01:50 PM   #3
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Oooooooooooooooh My! That looks Yummy! :)
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Old 03-04-2011, 06:21 PM   #4
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That looks really yummy. I may have to give it a try.
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Old 03-04-2011, 08:51 PM   #5
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"Crying out loud, Uncle Maddy! Will you puleez pass the gravy boat to everyone at the table?!"
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Old 03-05-2011, 12:45 AM   #6
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Trim I have been on a 1200 diet for 5 wks all I can say is "get behind me satan"
Ps I can taste what its like with two bolas of vanila icecream nestling and gently melting next to 1/2lbs of your sadistic creation.
PPs I forgot to add, dusted with little drifts of icing sugar, or what about to blobs of Cornish Clotted Cream or maybe....................life is so hard!
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Old 03-05-2011, 12:48 AM   #7
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Quote:
Originally Posted by spork View Post
"Crying out loud, Uncle Maddy! Will you puleez pass the gravy boat to everyone at the table?!"
My responce "children should be seen and not heard now eat your jello"
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Old 03-05-2011, 01:22 AM   #8
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or, caramelize sugar with bourbon infused milk, and drizzle over bread pudding. Just choose, and life gets easier.
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Old 04-15-2011, 12:22 AM   #9
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I found a bunch of heels of bread in my fridge, so I decided it was time to try this recipe.

I weighed my heels and only had 300 grams (2/3 of a pound), so I cut all the ingredients to 2/3. I used whole multigrain bread. It still turned out fabulous.

I ran short of white sugar for the lemon sauce (I made the full amount) so it was 1/3 cup white and 2/3 cup brown sugar. I found the sauce to be too sweet, but really tasty. Then I noticed that I had forgotten to add a beaten egg. D'oh!

I let the sauce cool off, added a beaten egg, and reheated to boiling with constant stirring. So, of course, I had to have another serving to test the repaired lemon sauce. Now it isn't too sweet.
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Old 04-15-2011, 10:54 AM   #10
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So, LT, you've made it your life's work to sabotage every diabetic on the planet? That looks so perfect.Great job.

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Old 04-15-2011, 11:11 AM   #11
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Quote:
Originally Posted by Goodweed of the North View Post
So, LT, you've made it your life's work to sabotage every diabetic on the planet? That looks so perfect.Great job.

Seeeeeya; Goodweed of the North
Did you notice that it came out great with whole grain bread? See, that's healthy.

Couldn't you just use Splenda? The sauce isn't necessary for a great dessert. Adding the sauce is just delightfully decadent.
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Old 04-15-2011, 03:54 PM   #12
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I love bread pudding, but I prefer mine really moist. This looks like a good recipe, but I'll be cutting the bread down by about 1/3rd. A big scoop of French vanilla ice cream on top of a hot bowl of it, and I'm all set.
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Old 04-15-2011, 04:06 PM   #13
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We are making this right now for our Mexican party tomorrow.I am doubling the bourbon sauce though!
I almost tried a tequila sauce but I love bourbon.
I am using Woodford Reserve!

Thanks!
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Old 04-15-2011, 04:28 PM   #14
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Quote:
Originally Posted by taxlady View Post
Did you notice that it came out great with whole grain bread? See, that's healthy.

Couldn't you just use Splenda? The sauce isn't necessary for a great dessert. Adding the sauce is just delightfully decadent.
Yeh, I can make it healthy, and taste great. It's just that picture! What a wonderful looking desert, with sauce. And the raisins, well, I'm sure I could substitute with blueberries. Raisins aren't the best for me, though I love their flavor and texture.

And one more thing, thank you for steering me back to the right road.

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Old 04-16-2011, 09:35 PM   #15
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This was a total hit at the party.The sauce was the bomb-diggity!
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Old 04-16-2011, 10:51 PM   #16
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Quote:
Originally Posted by 4meandthem View Post
This was a total hit at the party.The sauce was the bomb-diggity!
Which sauce did you make?
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Old 04-17-2011, 12:14 AM   #17
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Quote:
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bomb-diggity!
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