jpshaw wrote:No amount given on whiskey. Is that 1 Tbs or a whole fifth in there? 
Do you worry about the raw egg or coddle it first?
jpshaw wrote:Do you worry about the raw egg or coddle it first?
Wow! This is a lot of recipe! Now I'm confused which recipe for pudding should I start first. 
HeadChef wrote:Wow! This is a lot of recipe! Now I'm confused which recipe for pudding should I start first.
I'd start with the Beam's Choice. :cool:
From someone who doesn't like bread pudding, this is the only bread pudding I do like. Sorry, no booze.
Bread Pudding
6 slices bread, cut in 1" squares
1/2 cup raisins
1/4 cup chopped walnuts
3 eggs
1 can Eagle Brand milk
1/2 cup sugar
1 teaspoon vanilla
1 cup milk
(drizzle icing recipe below)
Preheat oven to 375 degrees. Grease a loaf pan. Put bread in the pan, stir in raisins, sprinkle nuts on top. In a small bowl, stir eggs into Eagle Brand, add remaining ingredients and pour over bread, pushing bread under the liquid.
Place 2 cups water in a 9 X 13" pan. Set the loaf pan in the water and bake 45 min.
While bread pudding is still hot, drizzle on icing made with a little powdered sugar, 1/8 teaspoon vanilla, and enough milk to make a drizzle consistency.
Bread Pudding
6 slices bread, cut in 1" squares
1/2 cup raisins
1/4 cup chopped walnuts
3 eggs
1 can Eagle Brand milk
1/2 cup sugar
1 teaspoon vanilla
1 cup milk
(drizzle icing recipe below)
Preheat oven to 375 degrees. Grease a loaf pan. Put bread in the pan, stir in raisins, sprinkle nuts on top. In a small bowl, stir eggs into Eagle Brand, add remaining ingredients and pour over bread, pushing bread under the liquid.
Place 2 cups water in a 9 X 13" pan. Set the loaf pan in the water and bake 45 min.
While bread pudding is still hot, drizzle on icing made with a little powdered sugar, 1/8 teaspoon vanilla, and enough milk to make a drizzle consistency.