09 February 2009

my dad's bread pudding -- in honor of his birthday tomorrow

my dad participates in an annual event "men who cook" where he has to prepare a dish.  this is his famous bread pudding recipe that he prepared the first few years, he prepares different variations of this now each year.

½ loaf of French Bread or any bread (this is best if you let the bread dry out overnight the night before)
¼ cup chopped pecans
¼ cup raisins
1 cup half and half
¼ cup shredded coconut
1 cup milk
2 teaspoons vanilla extract
2 eggs, lightly beaten
¾ teaspoons ground cinnamon
1 cup sugar
1 tablespoon butter or margarine, melted
  1. Break the bread into small pieces and place in a shallow bowl.  Add half and half and milk; let stand 10 minutes.  Crush mixture with hands until blended.  Add eggs and next seven ingredients, stirring well.
  2. Pour melted butter into a baking dish; tilt dish to coat evenly.  Spoon pudding mixture into dish.  Bake at 325° for 40 to 45 minutes or until pudding is very firm.  Remove from oven.  Let cool.  Serve topped with whiskey sauce, if desired.
Whiskey Sauce

½ cup butter
1½ tablespoons bourbon
1 cup sifted powdered sugar
1 egg, beaten
  1. Place butter on top of a double boiler; bring water to a boil.  Reduce heat to low; cook until butter melts.  Add sugar and bourbon, stirring until sugar dissolves.
  2. Gradually stir about one-fourth of hot mixture into beaten eggs; add to remaining hot mixture in pan, stirring constantly.  Cook, stirring constantly, about 5 minutes or until mixture thickens.

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