1 pound bread (the firmer
the better: French style or other)
3
1/4 cups milk
3 large eggs
2 teaspoons vanilla
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1/4 cup pecans
1/4 cup raisins
(optional)
Tear bread into medium pieces. Add sugar and cinnamon. Mix
milk, lightly beaten eggs, and vanilla.
Add to bread mix. Place half of
mix in casserole. Layer
pecans and raisins, if used. Top
with the rest of the mix. Bake at 350° for 50 minutes or until lightly brown
and firm. Test with a clean
Knife. Serve warm with Bourbon sauce.
Bourbon Sauce
1 cup granulated sugar
6 Tablespoons
butter, melted
1/2 cup buttermilk
1 Tablespoon
Bourbon (more is OK!)
1/2 teaspoon baking soda
1 Tablespoon white corn syrup
1 teaspoon vanilla
In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm.
This is a microwave version of a
classic recipe
4 cups bread cubes
(lightly packed into cup -- 4/5 slices)
1/2 cup brown sugar
(packed)
1/4 teaspoon salt
1/2 cup raisins
(optional)
2 cups milk
1/4 cup butter
2 large eggs
Spread bread cubes evenly in 8" round
dish. Sprinkle evenly with brown sugar,
salt, then raisins.
Measure milk into 1-qt. measuring cup. Add butter.
MICROWAVE at High 4 Minutes, until butter is melted and milk is warm.
Rapidly stir in eggs with a fork and mix
well. Pour over bread cubes in dish.
Microwave at Medium High 9-12 minutes, rotating dish (if mw has no turntable) 1/4 turn after 6 minutes. When cooked, center may still be slightly soft but will set up as pudding cools. Serve warm or chilled.
Makes about 6 servings. 9-26-2004