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| Beaumont Inn Bread Pudding with Bourbon Sauce
1 pound of French style bread, the firmer the better
3 1/4 cups of milk
3 Eggs
2 teaspoons of vanilla
3/4 cup of granulated sugar
1/4 teaspoon of cinnamon
1/4 cup of pecans
1/4 cup of raisins (optional)
Recipe by: Beaumont Inn Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350ºF. for 30 minutes or until lightly brown. Serve warm with Bourbon sauce. Serving Size: 6
Note: This is a favorite at our Sunday Brunch.
Entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #835 by Bill Webster <thelma@pipeline.com> on Oct 10, 1997
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