Bread pudding
Prepare this the night before. Serve with bourbon sauce.
- 3 1/2 cups whole milk
- 6 eggs
- 1 tsp cinnamon
- 2 tsp vanilla
- …
- 10 oz French bread (1 baguette) cut into 3/4" pieces
- 1/3 cup pecan pieces
- 1/3 cup raisins
Mix the milk, eggs, cinnamon, and vanilla in a large bowl.
Add the bread, pecans, and raisins. Stir to mix well.
Pour into a buttered 9x12in baking dish. Cover and refrigerate.
Bake at 350°F for 30 minutes. The top should be crispy and brown. Let rest for 10 minutes.
Servings: 6-8
Credits: Based on Giada de Laurentiis' French toast with blueberries and a recipe for bread pudding from the Beaumont Inn, Harrodsburg, Kentuck, via southernfood.about.com