suemunzlinger's Recipe

Catholean's Bread Pudding (Soulard's Restaurant)

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield: 8 to 10 servings

3 eggs

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

2 teaspoons vanilla

2 to 2 1/2 cups whole milk

1 cup granulated sugar

4 medium peaches, peeled and thickly sliced (see note)

4 medium apples, peeled and thickly sliced

7 cups day-old French or Italian bread, cut into 1-inch cubes

6 tablespoons ( 3/4 stick) cold butter, cut into small pieces

Whiskey sauce (see recipe)

1. Preheat the oven to 350 degrees. Coat a 9-by-13-inch baking pan with nonstick cooking spray; set aside.

2. In a large mixing bowl, whisk eggs lightly; whisk in cinnamon, nutmeg, vanilla and 2 cups milk. Add sugar and whisk until dissolved. Stir in peaches and apples. Add bread cubes and toss well. Bread should be saturated with liquid; if not, add remaining 1/2 cup milk.

3. Pour mixture into baking pan; scatter butter over the top. Bake about 1 hour, until mixture is bubbly and the top is lightly browned. Serve warm with whiskey sauce.


Note: Use your favorite fresh fruit, or a combination, such as peaches, apples, plums, pears, nectarines, mango, etc. You should use a total of 5 to 6 cups fruit.

Whiskey Sauce
Yield: About 4 cups

1 cup whiskey

2 cups (4 sticks) butter

2 cups granulated sugar

1. In a medium saucepan, stir together whiskey, butter and sugar. Place over medium heat, stirring constantly until butter melts and sugar dissolves completely.

2. Store leftovers in refrigerator; reheat before serving.