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Bread Pudding

  • 4 cups toasted bread cubes
  • 1/2 cup raisins
  • 1 quart of milk
  • 4 egg yolks, beaten
  • 1 cup sugar
  • 1/2 tsp vanilla
  • 3 Tbsps melted butter
  • 1/4 tsp salt
  • Topping: (non-alcoholic)
  • 4 egg whites
  • 4 Tbsps sugar
  • Whiskey Sauce Topping:
  • 1/2 cup Sugar
  • 1/4 cup Water
  • 2 Tbsps butter
  • 1 or 2 Jiggers of bourbon whiskey
Place first two ingredients in buttered 3 qt. casserole. Scald milk. In a separate bowl, combine the remaining ingredients. Add scalded milk to this mixture; mix well and pour atop bread cubes and raisins.

Set casserole in pan and pour hot water in pan to a depth of 1 inch. Bake at 325°F until knife inserted in center comes out clean.

To make the non-alcoholic topping, beat the egg whites with the sugar for the meringue topping and brown in the oven.

To make the whiskey sauce topping, cook the first three ingredients until dissolved. Remove from heat and add the whiskey. Serve over bread pudding. Best served warm.

Note: This recipe comes from the collection of Mrs. Edwin F. Edwards, wife of the former Governor of Louisiana.

Submitted by Tess M Nov 23, 2009 15 min 30 min 45 min
Recipe Rascal