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Stock Yard Restaurant: Bread Pudding


Bread Pudding

Stock Yard Restaurant Recipe

Serves 6

1/2 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
4 cups milk
1 teaspoon vanilla extract
8 slices bread, cut in cubes
1/2 cup seedless raisins

Preheat oven to 350 degrees. Lightly grease a 9-inch square pan. In a large bowl combine the sugar cinnamon and salt. Beat in the eggs, stirring in the milk and vanilla. Add the bread cubes, raisins and butter. Pour into the prepared pan. Bake for about one hour or until a knife inserted near the center comes out clean.

Whiskey Sauce:
1/2 cup sugar
1/4 cup water
1/4 cup butter
whiskey to taste

In a small saucepan cook the first three ingrediants until the butter melts and the sugar dissolves. Remove from the heat and add the whisky to taste. Spoon the sauce over individual servings.

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