viola's bourbon sauced bread pudding
This is an updated version of my mother Viola's time honored dish. She used carnation milk and black raisins. I am using golden raisins and half and half for a creamier texture.
yield
12 serving(s)
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For viola's bourbon sauced bread pudding
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1french bread loaf, stale
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16 ozpineapple tidbits
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16 ozgolden raisins
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1 tspcinnamon
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1 tsppure vanilla extract
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2 csugar
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3 lgeggs, beaten
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1 qthalf and half
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1 stickbutter
How To Make viola's bourbon sauced bread pudding
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1Preheat oven at 400 degrees. Cube stale French bread and set aside.
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2Beat eggs and half and half until well blended. Add vanilla and cinnamon.
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3Gradually add in sugar until well blended.
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4Take t and tablespoons of butter coat the bottom of the baking dish. Melt the remaining butter and drizzle over the bread.
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5Saturate the bread with the milk mixture. Fold in the raisins and pineapple. Let stand for a few minutes before baking.
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6Bake for 50 minutes at 400 degrees. Serve warm with bourbon sauce.
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