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Recipe Name: Pumpkin Bread Pudding W/bourbon Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 10

4 Eggs
3 Cup(s) Whole milk
1 Pound(s) Mashed Pumpkin
1 Cup(s) Brown sugar
1 Teaspoon(s) Cinnamon
1/2 Teaspoon(s) Grated nutmeg
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Vanilla
1 1/2 Quart(s) Torn bread pieces
1 Cup(s) Dark raisins
1/2 Cup(s) Unsalted butter
1 Egg
1 Cup(s) Sugar
1/2 Cup(s) bourbon
Pudding: Beat eggs in a large bowl. Add milk and beat again. Stir in
pumpkin, sugar, cinnamon, nutmeg, salt and vanilla. Add bread pieces
and press with your hands to submerge bread in the milk mixture. (If
you have the time, cover and refrigerate the mixture several hours or
overnight; break up the bread the next day and bake as directed; if
not, proceed as follows.) Set the mixture aside for 15 minutes. Use
your fingers to break up the chunks of bread. Set aside 15 minutes and
repeat. Add raisins. Heat oven to 350 degrees. Generously butter a 2
quart baking dish. Fill the dish with bread pudding mixture and bake
for 1 hour, or until pudding is set. Serve warm, hot or cold with hot
bourbon sauce. Bourbon Sauce: Use unsalted real butter for the best
bourbon sauce; margerine doesn't make a great sauce. Melt butter in a
bowl set over hot but not boiling water. Combine egg, sugar and milk
in a small bowl and beat until light colored. Add to butter and beat
with a whisk over hot water until sugar dissolves - at least 5
minutes. Add boubon and stir. Remove from stove and serve.
PGL@IGLOU.IGLOU.COM (DON THOMAS) REC.FOOD.RECIPES From archives. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 624
Calories From Fat: 147
Total Fat: 16.6g
Cholesterol: 123.5mg
Sodium: 671.5mg
Potassium: 426.4mg
Carbohydrates: 105.4g
Fiber: 3.7g
Sugar: 59.1g
Protein: 15g

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