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An Old Fashioned Bread Pudding Recipe


1/2 large loaf of stale French bread torn in small pieces
3 eggs
2 cups milk
5 tablespoons butter
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
3/4 cup granulated sugar
1 teaspoon vanilla
1/2 cup raisins
1/2 cup powdered sugar
1/4 cup whiskey

Let raisins soak in whiskey for about 2 hours.

Preheat your oven to 325 degrees.

Place bread pieces into a large bowl.

In another bowl, crack 3 eggs and whisk. Whisk in milk and 2 tablespoons of butter. Continue whisking and add nutmeg, cinnamon, and vanilla.

Pour the milk over the bread. Drain raisins from whiskey, but save the whiskey. Stir raisins into bread mixture and let it sit for an hour.

Grease a 12" x 12" baking dish with butter. Lightly dust sides with flour. Add bread mixture and put in oven.

Bake for 45 minutes and let it cool.

While it is cooling, make the topping. In a saucepan over low heat, add in 3 tablespoons of butter and let melt. Whisk in sugar until dissolved. Remove from heat and pour in whiskey you saved from the raisins and whisk together. As the bread pudding cools, pour topping on top.