Name: Bread Pudding
Ingredients: 1 Loaf French bread; torn up in pieces, or 1 bag of Albertson's potato rolls, torn up; 4 c Milk; 2 c Sugar; 4 tb Oleo; melted; 3 Eggs; 2 tb Vanilla; 1 c Raisins; (optional); 1 c Shredded coconut; 1 c Chopped pecans; 1 ts Cinnamon; 1 ts Nutmeg; 1/2 c Oleo; (1 stick); 1 1/2 c X-zugar; 1 Egg yolk; 1/2 c Amaretto; rum or bourbon (to taste)

Having nailed our old nature to the cross, we keep wistfully returning to the scene of its execution. We begin to fondle it, to caress it, to long for its release, even to take it down again from the cross. We need to learn to leave it there. When some jealous, or proud, or malicious, or impure thought invades our mind we must kick it out at once. It is fatal to begin to examine it and consider whether we are going to give in to it or not. We have declared war on it; we are not going to resume negotiations. We have settled the issue for good; we are not going to re-open it. We have crucified the flesh; we are never going to draw the nails.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	French		1	Servings

INGREDIENTS

1		Loaf French bread; torn up in pieces, or 1 bag of Albertson's potato rolls, torn up
4	c	Milk
2	c	Sugar
4	tb	Oleo; melted
3		Eggs
2	tb	Vanilla
1	c	Raisins; (optional)
1	c	Shredded coconut
1	c	Chopped pecans
1	ts	Cinnamon
1	ts	Nutmeg
1/2	c	Oleo; (1 stick)
1 1/2	c	X-zugar
1		Egg yolk
1/2	c	Amaretto; rum or bourbon (to taste)

INSTRUCTIONS

AMARETTO SAUCE
>From the cookbook, "Froggy Bottom"
Combine all ingredients; mixture should be very moist but not soupy. Pour
into a 9 x 9 greased baking dish (I used a 9 x 13 baking dish for the
potato rolls). Place in oven and bake at 350&deg; for about 1 hour and 15
minutes, until top is golden brown. Serve warm with Amaretto sauce.
Amaretto Sauce: Cream oleo and x-sugar over medium heat until all butter is
absorbed. Remove from heat and blend in egg yolk. Pour in Amaretto
gradually to your own taste, stirring constantly. Sauce will thicken as it
cools. Serve warm over warm bread pudding.
Posted to Bakery-Shoppe Digest V1 #442 by Lee Ann Hamm <lhamm@premier.net>
on Oct 25, 1997

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