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21. September 2017 · Comments Off on The Best Bread Pudding in All the World! · Categories: Domestic

As promised several weeks ago, the recipe for The Best Bread Pudding In All The World, which featured as part of the breakfast buffet at the Giddings World Wrangler event. The member of the library board who contributed the bread pudding went home at mid-morning and made copies of the page of the recipe book that she took it from for all the guest authors, and made notes in the margin of the things she did to make it even better. (It’s Bon Ton Bread Pudding with Whiskey Sauce¬†from a collection of recipes called Fine Dining Louisiana Style)

Soak 1 loaf of French bread in a quart of milk or half and half, and crush with hands until well-mixed.

Add:

3 eggs

2 cups sugar, (or one cup plain sugar and one cup cinnamon sugar)

2 teaspoons vanilla

1 cup raisins.

Melt three tablespoons butter in a thick baking pan (it was served in a 9×13 glass pan) and add the pudding mixture. Bake at 350 until slightly firm throughout and lightly browned on top. All to cool, and cut into individual servings. Serve with sauce poured over – the book calls for the sauce on top and then run under a broiler for a few minutes, but we had it on the side.

For the whiskey sauce, cream together 2 eggs and 2 cups sugar and eggs until well-mixed. Melt 2 sticks butter and add to egg-sugar mixture, with 1-2 ounces bourbon whiskey.

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