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 Maple Bourbon
Bread Pudding
Preheat oven to 375
3 pounds of bread if wet, 2 ½ pounds of
bread of dry
1 cup golden raisins
1 cup dried cranberry
3 Tbsp butter
10 eggs – whisk until frothy
1 cup maple syrup
4 cups milk
1 cup sugar
2 tbsp vanilla extract
2 tsp cinnamon
Butter the 9 x 13 x 2” deep baking pan
Cut bread crumbs into cubes
Stir in golden raisings and dried cranberries into the baking pan
Pour the egg, syrup and milk mixture over the top and let stand for one
hour
Bake for one hour and let sit for one hour
The sauce:
8 tbsp butter
1 cup sugar
¼ cup brandy or whisky
2 tbsp water
¼ tsp fresh ground nutmeg
Combine all ingredients for sauce and bring
to a boil.
Then add 1 egg at the end, stirring vigorously.
To Serve: reheat in the oven 5- 10 minutes and serve with a scoop of
French Vanilla ice cream and drizzle bourbon sauce over the top.
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