Cinnamon Swirl Bread, unsliced, or in 1/2 inch slices
Instructions
Preheat oven to 350 deg. Butter the baking dish. Toast pecans in skillet on medium heat. Slice bread 1/2 inch thick and butter both sides. Place on cookie sheet and bake for 7 minutes on each side until golden toasted. Cool on rack.
In bowl, whisk together- 4 eggs, 2 cup whipping cream, milk, vanilla, salt and sugar. This makes a custard. Tear toast into bite sized chunks. Add toasted pecans and raisins. Mix and put into baking dish.
Pour custard over bread and let sit for 15 minutes. Then bake, uncovered, for one hour. Cool for 1/2 hour. Serve warm with whiskey sauce or whipped cream.
Whiskey Sauce-Separate 2 egg yolks at room temp. Heat one cup whipping cream in double boiler over simmering water. Whisk egg yolks and 2 Tbsp sugar until thick. Take cream off boiler and whisk in egg mixture. Put back into boiler, whisking until thick. Slowly add bourbon while wisking. Cook until thick and smooth.
Originally Submitted
5/11/2009
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