Title: New Orleans Bread Pudding
Categories: Bread
Yield: 16 Servings
| 10 | oz | French bread;stale crumbled |
| 4 | c | Milk |
| 1 1/4 | c | Sugar |
| 3 | | Egg |
| 2 | tb | Vanilla |
| 1 | c | Coconut, |
| 1 | c | Pecans; chopped |
| 1 | c | Raisins |
| 1 | tb | Cinnamon, |
| 1 | tb | Nutmeg |
Combine all ingredients. Mixture should be very moist but not soupy. Pour
into buttered 9 x 12 or larger baking dish. Place into non-preheated oven.
Bake at 350 for approx 1 hr 15 min until top is golden brown. Sauce: Cream
butter and sugar over med heat till all butter is absorbed. Remove from
heat and blend in egg yolk. Pour in bourbon gradually to taste, stirring
constantly. Sauce thickens as it cooks. Serve warm over warm pudding, or
cold over cold (or warm over cold etc.).