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Recipe Name: New Orleans Bread Pudding Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 8

1 Loaf french bread
1 Quart(s) Milk
3 Eggs
1 1/3 Cup(s) Sugar, most recipes call for
1-1/2 to 2 cups but the
sauce is very sweet
1 Cup(s) Raisins
2 Tablespoon(s) Vanilla
3 Tablespoon(s) Butter
1 Cup(s) Sugar
1 Stick butter
1 Egg
3 Tablespoon(s) Bourbon or to taste
Tear bread in pieces and soak in milk for at least an hour. Beat
eggswith sugar and vanilla. Add to bread mixture. Stir in raisins.
Melt 3tbs. butter in oblong baking dish. Pour pudding into baking dish
andbake at 350 for approximately 1 hour. Let cool, then cut into
servingcubes and place in individual bowls. Top with whiskey sauce and
serve.To make sauce melt butter in top of double boiler. Add sugar and
stiruntil hot and sugar well dissolved. Add beaten egg and cook
briefly. Remove from heat and add bourbon. Note: The secret to this
recipe isexcellent french bread and good bourbon.A NEW ORLEANS DESSERT
FAVORITE.From the <Micro Cookbook Collection of Contemporary Recipes>.
Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 404
Calories From Fat: 183
Total Fat: 20.7g
Cholesterol: 144.7mg
Sodium: 97.8mg
Potassium: 369.8mg
Carbohydrates: 47.8g
Fiber: <1g
Sugar: 43.8g
Protein: 8g

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