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Bread Pudding with Custard Sauce Recipe


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     Bread Pudding with Custard Sauce

Category   Desserts - Breads
Sub Category   None
Servings   15 servings

One 16 oz loaf of French Bread
4 cups milk
3 large eggs, lightly beaten
2 cups sugar
1 1/2 tablespoons vanilla extract
1 tsp gr cinnamon
1/2 tsp gr nutmeg
Custard Sauce
Custard Sauce -
1 cup sugar
1/2 cup butter
1/2 cup half-and-half
2 tablespoons whiskey or 1/2 tsp vanilla extract

Cube or tear bread and place in lightly greased 13X9 inch pan. Pour milk over bread, and let stand 10 minutes. Blend mixture well, using fork. Stir eggs and next 4 ingredients into bread mixture. (You may add 1 cup of toasted pecans or raisins if desired). Bake at 325 degrees for 40 to 45 minutes or until firm. Serve warm with Custard Sauce. Yield 15 servings.
Custard Sauce Bring first 3 ingredients to a boil in heavy saucepan over medium heat, stirring until sugar dissolves. Reduce heat, and simmer 5 minutes. Cool; stir in whiskey or vanilla. Yield 1 1/2 cups.

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