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Bread Pudding II

Recipe By: Vivian Ihde
Prep. Time:
1:15
Serves: 8-10

3 Tbls. butter - melted
1 loaf French bread - torn into small pieces
cinnamon - to sprinkle
1 cup raisins
1 qt. 2% milk
3 eggs
2 cups granulated sugar
2 Tbls. vanilla extract
1/2 cup butter
1 cup granulated sugar
1 egg
1/2 cup 2% milk
4 Tbls. whiskey

Ingredients at Firehouse Pantry


-Pour butter in the bottom of a 2" X 9" X 13" pan.
-Spread 1/3 of the bread pieces over the butter. Sprinkle 1/3 of the raisins over bread. Sprinkle with cinnamon.
-Repeat twice.
-Beat together milk, eggs, sugar, and vanilla; pour over bread layers.
-Bake in 350 degree oven until firm and slightly browned.
-Melt butter in saucepan.
-Beat in sugar, egg, and milk; heat until the sugar is dissolved; remove from heat.
-Stir in whiskey.
-Pour over baked bread pudding.

Notes: You can't taste the whiskey and there is no substitute for it. If you don't use whiskey, it just doesn't taste right. I've taken it to funerals and I also took it to work and always get the comment "When are you going to bring bread pudding again? Make sure I'm working when you bring it." Everybody has to have the recipe.

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