PAPPADEAUX BREAD PUDDING RECIPES

Steps:

• Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
• Add eggs, sugar, raisins, butter and vanilla; stir well.
• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.
• Spoon into individual serving bowls; serve with Bourbon Sauce.
• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

Steps:

• Directions.
• Heat Oven to 300 degrees.
• Butter a 9"x13" glass baking pan.
• To prepare Custard:.
• Whisk custard ingredients until well combined. Add in Bread and let soak while you make the topping.
• To prepare Topping:.
• Mix ingredients until crumbly and butter is incorporated throughout.
• To assemble:.
• Pour Custard Mixture into Buttered pan. Spread Topping Mixture evenly over Custard.
• Bake 45 minute @ 300 degrees. Increase oven temperature to 350 degrees and bake an additional 15 minute It should look puffed up and test done. Let set for 10-15 minute before serving.
• To prepare Irish Cream Sauce:.
• In a saucepan over medium heat stir & dissolve Sugar into Cream. Add the Irish Cream, raise heat and bring to low boil. Let boil 2-3 minute to burn off alcohol. Make a slurry by adding the Milk & Corn Starch together & stirring util completely dissolved. Lower heat, add slurry, return to boil & stir constantly. Let thicken until spoon is coated and a nice sauce consistency. Remove from heat & cover until ready to serve. Yield: serves 12.
• Notes:
• Serve sauce over pudding as desired.