MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bread Pudding
 Categories: Dessert, D/g, Cajun, Bread
      Yield: 16 servings
 
MMMMM-----------------------BREAD PUDDING----------------------------

MMMMM---------------------------BREAD--------------------------------
     10 oz Stale French bread,
           -Torn into bite size pieces
           - or 6-8 cups any type bread

MMMMM---------------------------LIQUID--------------------------------
      3 c  Milk (see note)
      2 c  Sugar
    1/2 c  Butter, melted
      3    Eggs
      2 tb Vanilla

MMMMM-------------------------ADDITIONS------------------------------
      1 c  Raisins
      1 c  Coconut (optional)
      1 c  Chopped pecans
      1 ts Cinnamon
      1 ts Nutmeg
      2 ea 1 lb cans sliced peaches
           -(drained)

MMMMM-----------------------WHISKEY SAUCE----------------------------
      1 c  Butter (2 stick, 1/2 lb)
      3 c  Powdered sugar
      4    Egg yolks
      1 c  Bourbon
           (used peach brandy)
 
  For Conn Picnic 2006 doubled the original sauce recipe since at the
  Montreal picnic we ran out of sauce.
  
  
  NOTE:  Amount of liquid depends on how dry the bread is. Experiment
  until mixture is very moist but not soupy. Recipe originally called
  for 4 cups of milk we have cut that back to 3 cups.
  
  For the Bread Pudding:
  
  Oven Method:
  
  Combine liquid ingredients until well blended.  Combine with
  remainder of pudding ingredients; mixture should be very moist but
  not soupy. Pour into buttered 9x12 or larger baking dish.  Place
  into non-preheated oven. Bake at 350 F for approximately 1 hour 15
  minutes, until top is golden brown and knife inserted in middle comes
  out clean . Serve warm with sauce.
  
  For the Whiskey Sauce: Cream butter and sugar over medium heat until
  all butter is absorbed. Remove from heat and blend in egg yolks.
  Pour in bourbon gradually to your own taste, stirring constantly.
  Sauce will thicken as it cools.  Serve warm over warm bread pudding.
  
  NOTE: For a variety of sauces, just substitute your favorite fruit
  juice or liqueur to complement your bread pudding.
  
  NESCO OVEN BAKING METHOD.
  
  Use 2 quart uncovered oval casserole placed on rack in bottom of
  cookwell.
  
  Mix pudding ingredients together and place in casserole. Place in non
  preheated Nesco cooker. Place double sheet of paper towel between
  Nesco lid and cookwell to control condensation.
  
  Bake one hour at 275 degrees F. Turn up to 300 degrees F and bake for
  another 1 hour and 15 minutes or until knife inserted in middle of
  pudding comes out clean. Unplug Nesco and remove top.
  
  Pudding will stay warm for two hours - do not cover.
  
  Source: New Orleans School of Cooking and Louisiana General Store.
  
  Entered by Dale & Gail Shipp, Columbia Md. Personal note:  Went to a
  cooking class here and they prepared this recipe except that they
  added drained canned peaches to the bread and used a peach liqueur
  instead of whiskey for the sauce.  It was superb.
 
MMMMM