Kathy’s Bread Pudding – Kathy Dullea – IL

 

Community Recipes  

 

 

“Yummy bread pudding with a special whiskey sauce.”

 

3      loaves of Hawaiian Sweet Bread

12    eggs

12    cups milk (2% ok))

1      cup raisins

2 1/4 cups sugar

7 1/2 teaspoons vanilla

1      stick sweet butter

 

Preheat oven to 350-degrees.  Spray a 13 x 18 x 3-inch pan.  Tear sweet bread into small pieces and dry completely (can be done the night before).  Spread 1/3 of dry bread in pan.  Lightly beat 4 eggs and add 4 cups of milk, 3/4 cup sugar, and 2 1/2  teaspoons vanilla.  Mix well.  Sprinkle 1/2 cup raisins over first layer of bread.  Pour liquid blend over top.  Use slotted spoon to gently mash it down and absorb liquids.  Repeat 2nd layer!  Don’t forget to mash it down!  Repeat third layer, but omit raisins.  Spread thin slices of butter all over the top and bake.  Bake

1 1/2 hours.  Check to be sure the middle is risen and firm.  The bread pudding will fall some during cooling.  Serve warm with a generous serving of Special sauce.

 

Kathy’s Special  Whiskey Sauce

 

4    cups milk

2    cups sugar

6    tablespoon flour

1/4 teaspoon salt

4    tablespoons sweet butter

2    teaspoons vanilla

1/3 cup Whiskey of Rum

 

 

Combine flour, sugar and salt.  Mix well and add milk.   Cook over medium heat to boiling, stirring continually with a whisk.  Boil 4 1/2 minutes stirring continually. Whisk in sweet butter.  Now you add the special part!  Add 1/3 cup of your favorite Whiskey or Rum.

 

Yield:  12-16 slices

 

Preparation time:  20 minutes

Bake time:   1 1/2 hours

Total time:  1 hour and 50 minutes or so