Marilyn Martin's Recipe

Seelback's bourbone laced Bread Pudidng

Category: Recipes

Seelbach's bourbon-laced bread pudding

7 eggs
2 cups milk
2 cups heavy whipping cream
1 pound granulated sugar
6 each day-old muffins, Danish and croissants

Topping:

3/4 to 1 quart heavy whipping cream
12 ounces granulated sugar
Bourbon, to taste
2 to 3 tablespoons cornstarch
1/2 cup water
Cinnamon

Heat oven to 350 degrees. Butter a 2-by-9-by-13-inch baking dish. Whisk together eggs, milk and cream. Then whisk in sugar. Crumble all pastries into buttered baking dish. Pour egg mixture over pastries. Stir to blend.

Bake 20 to 30 minutes or until no visible liquid remains when poked down in the center.

To make topping: Heat whipping cream, sugar and bourbon. Combine cornstarch with water. Stir. Add to whipping cream. Cook to thicken until whisk leaves marks in sauce. Makes 6 cups.

Pour topping over bread pudding and sprinkle with cinnamon. Makes 12 to 15 servings