Recipe - Beaumont Inn Bread Pudding With Bourbon Sauce

1 pound French style bread (the
firmer the better)
3 One fourth cup Milk
3 Eggs
2 teaspoon Vanilla
Three fourths cup Granulated sugar
One fourth teaspoon Cinnamon
One fourth cup Pecans
One fourth cup 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 One half mix in casserole.
Layer pecans and raisins, if used. Top with the rest of the mix.

Bake at 350 degrees for 30 minutes or until lightly brown. Serve warm with
Bourbon sauce.

Note: This is a favorite at our Sunday Brunch.

Entered for you by: Bill Webster
Posted to MCRecipe Digest V1 #835 by Bill Webster thelma@pipeline.com on
Oct 10, 1997