Bon Ton (Temps) Bread Pudding
I came across this recipe in Oklahoma you would think Louisiana
I have made this for a lot of different people and they all seem to love it.
I hope I do this recipe justice because I really do not measure everything it is more of sight then amount.
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- loaf french bread torn into bite size pieces (prefer baguette or french not italian )
- 4 c
- half and half
- 2 c
- 2+ Tbsp
- 1 c
- 3 Tbsp
- butter, melted
- 3 Tbsp
- 1 c
- pecans, optional ( don't prefer nuts in this recipe)
- **** whiskey sauce ***
- 1 c
- egg *beaten
- 1/2 c
- butter softened ( 1 stick)
- 1+ Tbsp
- whiskey ( to taste ) little or alot if you do not like whiskey you can substitute any flavor but most of the alchol is cooked out from heating
1Preheat Oven to 375* 10-15 min before stopping the soaking process
Prepare the pudding:
Combine the bread and milk in a large bowl and let stand to soak approx 45min-1hr can soak couple hours if need be. Stir Mixture with Fork to mix well.
The raisins is my addition to this part of recipe and how i do them, in a microwave bowl Add water & Raisins cover with "Press N Seal" put in Microwave for 3 minutes leave it alone until you are ready to use it 5-10 min. (do not open Microwave) (will be hot when opening)
Beat the Eggs, Sugar and Vanilla in a bowl.
Stir in the Raisins and water into egg mixture, Mix into the Bread mixture and stir mixture again.
Coat the bottom of a 9x13 baking Pan with the butter. Pour the bread mixture into the prepared pan. Bake at 375 for 40-45 minutes or until very firm. Cool on a wire rack.
2To Prepare the Sauce:
Beat the butter and sugar in the top of a double boiler until the butter is melted and sugar is dissolved, stirring constantly. Beat in the egg quickly. Remove from the heat and allow to cool. stir in the whiskey,I prefer Gentle Jack or anything smooth.
To Serve, cut the cooled pudding into squares and place on individual ovenproof serving dishes. top each with the sauce and broil until bubbly.
(DO NOT make the mistake of using too much sauce)