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Print this Recipe    Challah Bread Pudding with Bourbon Sauce

1 loaf 5 day old Challah bread (egg bread)
1/2 gal. milk
1 1/4 lb. sugar
1 ounce vanilla extract
1/2 cup pecan pieces
1/2 cup raisins
1/2 lb. butter, melted
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
8 eggs

Crumble bread in greased 11 1/2" X 9" baking pan. Mix eggs, milk,
sugar, vanilla, and spices. Add raisins and pecans to this, and
pour over bread. Mix together by squeezing through your hands, then
pat flat. Bake in a water bath in an oven preheated to 375 degrees
for about one to one and a half hours, or until a knife comes out
clean. Serve with Bourbon Sauce.

Bourbon Sauce:

1 lb. butter (microwaved 10% for 3 1/2 minutes)
2 cups sugar
4 egg yolks
6 oz. water
3 oz. Bourbon

Place egg yolks and butter in food processor. Mix sugar and water,
and heat slowly until liquid starts to bubble. With food processor
running, slowly drizzle the sugar-water syrup into the mixture
until mooth. Add Bourbon and blend. Store at room temperature.


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2 of 5 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Way too greasy!, December 24, 2006 - 11:59 AM
Reviewer: Anonymous from S. Albans, VT USA
I've made bread pudding before, but not with Challah. After baking, the pudding was literally swimming in melted butter! I had to use 6 -8 sheets of paper towel to soak up the excess butter. And the sauce -- a POUND of butter? You've got to be kidding! It overflowed my Cuisinart, all over the counter, AND, was so greasy it was inedible. I had to add about 2 cups of confectioners sugar to make it palatable. I won't attempt this recipe again.

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