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  • Suzanne Almond

    Old Fashioned Bread Pudding Recipe: Old Fashioned Southern Bread Pudding ©From the Kitchen of Deep South Dish© Prep time: 15 min |Cook time: 1 hour | Yield: About 6 servings Add this recipe to ZipList! Ingredients 1/2 pound loaf of French bread, or about 4 to 5 cups leftover stale biscuits or bread 1 cup of whole milk 1 cup of half and half 2 eggs 1 cup of granulated sugar 1 tablespoon of pure vanilla extract 1/2 cup of golden raisins, optional 1 (15 ounce) can of fruit cocktail, drained 2 tablespoons of unsalted butter, melted Whiskey Sauce Instructions Preheat oven to 350 degrees F. Whisk together the milk and half and half. Tear the bread into small pieces and put into a large container for soaking. Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir. In a separate bowl, whisk the eggs with the sugar and vanilla until well blended. Pulse the fruit in a food processor or blender to break it up, but don't puree it. Add the raisins and fruit cocktail to the egg mixture, pour over the bread and gently mix. Put the melted butter into the bottom of a 9 x 9 inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish. Bake uncovered at 350 degrees F for 1 hour, or until bubbly on the sides, golden brown and set in the middle. Let cool for about 5 minutes before cutting into squares. Drizzle each serving with whiskey sauce. Doubles great. ~Cook's Notes~ Some people scoff at the use of fruit cocktail in my recipe, but I say don't knock it till you've tried it. If you are really against it, use this recipe, omit the fruit cocktail and increase the eggs to 3, the butter to a half stick (1/4 cup), and the milk and half and half to 1-1/2 cups of each. That should do it. Can substitute a wide variety of leftover breads, rolls, buns, or a combination of them. You’ll need about 4 or 5 cups of rough cut, or cubed bread.

  • Jennifer Coots

    Deep South Dish: Whiskey Sauce (for bread pudding or pound cake)

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