Wednesday, August 1, 2007

Bread Pudding Recipe from Tom Perini's Texas Cowboy Cooking Cookbook

2 eggs
2 tablespoons melted butter
2 tablespoons vanilla (Mexican, if possible)
2 1/2 cups milk
2 cups sugar
2 cups sourdough bread, cut into 1 inch cubes
1/3 cup chopped pecans

Preheat oven to 325 degrees. Beat the eggs, then add the butter, vanilla and milk. Gradually add the sugar and mix thoroughly until sugar is dissolved. Place bread cubes in the bottom of a 0 inch round baking dish. Pour liquid over bread, making sure all the pieces are fully saturated. Spinkle pecans over bread and upsh them down into the bread. Bake in the oven for 50 to 60 minutes. Serves 8 to 10.

Whiskey Sauce: Wait until serving to put this on the bread pudding...
1/2 cup sugar
1 stick butter
1/2 cup cream
1/4 cup Jack Daniels

Combine the ingredients in a medium saucepan. Stir constantly over low heat until mixture reaches a low rolling boil. Pour a small amount over the individual servings of bread pudding.