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Print this Recipe    Bread Pudding

6-8 cups dry french bread, torn up
4 cups milk
2 cups sugar
8 Tablespoons butter, melted
3 eggs
2 Tablespoons vanilla

1 cup raisins, optional
1 cup coconut, optional
1 cup chopped pecans, optional
1 tablespoon cinnamon, optional
1 tablespoon nutmeg, optional

Combine all ingredients, stir very gently so as not to break up
the bread chunks too much. Mixture should be very moist, but not
soupy. Pour into a buttered 9x12 or larger baking dish. Place in
oven. Turn oven to 350 degrees and bake for approx 1 hour, more
or less depending on how you like it. Top should be golden brown.
Serve warm with sauce.


SAUCE

1/2 cup butter
1 1/2 cups powdered sugar
2 egg yolks
1/2 cup bourbon or rum or your favorite liqueur or fruit juice

Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and blend in egg yolks. Pour in bourbon, gradually,
to taste, stirring constantly. Serve warm over warm bread pudding.

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