Beaumont Inn Bread Pudding With Bourbon Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Bread, Pudding | 6 | Servings |
INGREDIENTS
| 1 | lb | French style bread, the |
| firmer the better | ||
| 3 1/4 | c | Milk |
| 3 | Eggs | |
| 2 | t | Vanilla |
| 3/4 | c | Granulated sugar |
| 1/4 | t | Cinnamon |
| 1/4 | c | Pecans |
| 1/4 | c | Raisins, optional |
INSTRUCTIONS
Recipe by: Beaumont Inn Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350 degrees for 30 minutes or until lightly brown. Serve warm with Bourbon sauce. Note: This is a favorite at our Sunday Brunch. Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #835 by Bill Webster <thelma@pipeline.com> on Oct 10, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 496
Calories From Fat: 87
Total Fat: 9.9g
Cholesterol: 103.6mg
Sodium: 643.1mg
Potassium: 398.5mg
Carbohydrates: 84.7g
Fiber: 3.1g
Sugar: 38.9g
Protein: 18g