Fredricka Cohen asked for a bread pudding recipe to recycle challah.
This has been a favorite for many years. Although it doesn't call for
cinnamon as she wanted I'm sure it can be added without a problem.
Laura
ALRENA'S AND GAYDELLE'S BREAD PUDDING WITH BOURBON SAUCE
3/4 pound butter
1 1/2 quarts milk
2 cups sugar
4 eggs
3/4 cup vanilla extract (yes, 3/4 cup)
3/4 cup raisins
1 1/2 loaves French bread
Slowly heat the butter in the milk until it melts. Meanwhile beat
the sugar, eggs and vanilla extract together. Add a small amount of
the hot mixture to the eggs. Stir, then mix everything together
slowly. Add the raisins and allow to soak.
Tear the bread into bite-sized pieces. Don't use the ends. Add to the
custard and soak for 30 minutes. Butter a Bundt pan well, fill with
the pudding. Dot top with butter. Place in a pan filled about 2
inches with hot water, then bake in a 350 F oven for 1 hour. Check
carefully so it doesn't burn. Pudding should be firm and a silver
knife inserted should come out clean. It can take up to 1 1/2 hours.
For the bourbon sauce:
1/2 pound butter
2 cups sugar
3/4 cup bourbon
2 eggs
Melt the butter and add the sugar, bourbon (cheap bourbons are fine)
and eggs. Beat well. Turn set pudding on to a serving plate and
drizzle with hot sauce. Cool until pudding is just warm and serve
with heated sauce on the side.
YIELD: About 15 Servings
SUBMITTED BY: Laura Locklin
SOURCE: Unknown