Recipe by Pastor Philstrom
An old farmer once told me this was the best bread pudding he's ever tasted. Maybe you'll agree.
- 2⁄3 cup raisins
- 2⁄3 cup brandy or 2⁄3 cup water
- 1⁄3 cup butter or 1⁄3 cup margarine, melted
- 11 -14 slices dry bread
- 1 1⁄3 cups packed brown sugar
- 1 1⁄3 teaspoons cinnamon
- 1⁄3 teaspoon allspice
- 4 eggs
- 1⁄3 teaspoon salt
- 1 1⁄3 teaspoons vanilla
- 4 cups milk, scald & cooled
- 2 egg yolks, beaten
- 1 cup powdered sugar
- 1⁄2 cup butter
- 1⁄2 cup whiskey
- 1 teaspoon vanilla extract
Directions See How It's Made
- Cover raisins with brandy or water and set aside.
- Break up bread, toss with 1/3 cup melted butter.
- Combine brown sugar, cinnamon, allspice.
- Reserve 3 tablespoons of the sugar mixture for topping, toss the remaining sugar mixture together with the bread.
- Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
- Drain raisins, place 1/2 raisins over bread crumbs.
- Repeat layers.
- Combine 4 eggs, 1/3 teaspoons salt, and 1 1/3 teaspoons vanilla in a bowl. Beat for one minute.
- Slowly add the milk to the egg mixture, stirring. Then pour over the bread in the dish.
- Let stand for 5 minutes or longer to let the bread soak up the juices.
- Sprinkle reserved sugar mix on top. and bake at 325F for 45 to 50 minutes.
- SAUCE: Cream 1/2 cup butter and 1 cup powdered sugar over medium heat until all butter is absorbed.
- Remove from heat and blend in egg yolks and vanilla.
- Pour in whiskey while stirring constantly.
- Let the sauce cool. It will thicken as it cools. Then spoon over the warm bread pudding.