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Home -> Baked Goods -> Desserts
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Pudding: 10 ounce loaf day-old french bread 2 tbsp. water 2 1/4 cups evaporated milk 7 large eggs, beaten to blend 14 ounce can sweetened condensed milk 1/2 cup sugar 1/2 cup raisins 8 ounce can crushed pineapple, drained 2 tbsp. vanilla extract 1/4 cup melted butter
Sauce: 1 cup butter 2 cups sugar pinch nutmeg 1/2 cup bourbon
Directions
For Pudding: Preheat oven to 350 degrees. Lightly coat a 13x9 inch baking pan with cooking spray. Tear bread into bite-size pieces and place in prepared pan. Sprinkle with water. Blend in evaporated milk, eggs, condensed milk, sugar, raisins, pineapple, vanilla and butter. Place pudding in a large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of pudding pan. Bake pudding about 60 minutes until set. Remove from water bath and let stand 15 minutes before cutting into squares. Serve warm with sauce.
For Sauce: Beat together sugar and butter in a large bowl until light and fluffy. Beat in bourbon and nutmeg until smooth. Place scoops on top of warm pudding slices before serving.
Serves 8 to 10.
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