country bread pudding with a twist |
1 (1 pound) loaf soft french bread |
2 cups half and half |
2 cups milk |
3 large eggs, lightly beaten |
2 cups sugar |
2/3 cup applesauce |
3/4 cup chopped pecans |
3/4 cup raisins |
1 tbs. plus 1 tsp. vanilla extract |
1 1/2 tsps. ground cinnamon |
1/4 stick butter, melted |
whiskey sauce (recipe below) |
tear bread into small pieces; place in a large bowl. add half and half and milk to bowl; let mixture stand 10 minutes. |
stir mixture well with a wooden spoon. add eggs and next 6 ingredients, stirring well. |
pour batter into a 13x9 inch pan; tilt pan to coat evenly. spoon pudding mixture into pan. bake, uncovered |
at 325 for 55 to 60 mins. or until pudding is firm. remove from oven; cool. |
cut into squares; spoon whiskey sauce over each serving. |
whiskey sauce |
1/2 cup butter |
1 cup sugar |
1/2 cup half and half |
2 tbs. whiskey |
note: if you do wish to use whiskey, you may use other |
flavorings. we have also had this in restaurants with just |
a' bit ' a' brandy. |
combine first 3 ingredients in a heavy saucepan; cook over medium heat unti sugar dissolves. |
bring to a boil; reduce heat, and simmer 5 minutes. remove from heat; cool. add whiskey. |
yield: 1 1/2 cups sauce. |
we like to have extra of this to warm and dip over chilled pudding (later) |
note: is lots better the next day |
