Southern Bread Pudding with

"Old Whiskey River" Kentucky Bourbon Sauce

~ Makes 12 generous servings ~

3 loaves very dry bread

8 cups of milk

4 cups granulated sugar

8 ounces butter, melted

6 eggs

4 tsp Vanilla  

2 cups raisins

2 cups chopped pecans

2 tsp cinnamon

1 tsp nutmeg

• Break bread in roughly 1” cubes, and place in large bowl

• Melt butter in microwave

• Whisk together sugar, eggs, nutmeg and cinnamon, then whisk in melted butter

• Whisk in milk, raisins, and pecans

• Pour over bread and let sit for four hours, stirring occasionally.

• Preheat over to 375.

• Strain bread and place in baking pan

• Cover with aluminum foil and bake for 1/2 hour

• Remove foil and bake for an additional 1/2 hour

Whiskey Sauce

8 ounces butter

3 cups powdered sugar

2 eggs

1 cup whiskey (we prefer Old Whiskey River brand)

• Cream butter and sugar over low heat until smooth. 

• Add eggs and whisk. 

• Whisk the bourbon into the mixture.

©Tarbell’s 1996

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