November 5, 2008 
Bread Pudding from @Wilma Delgado
1 10 oz loaf (6-8 C) stale French Bread, crumbled
4 C milk
2 C sugar
3 eggs
4 TBS butter (not margarine)
2 TBS vanilla
1 C raisins (optional)
1 C coconut (optional)
1 C chopped pecans (optional)
1 tsp. cinnamon
1 tsp. nutmeg
Stir together everything but bread, until well mixed. Add bread. Should be very moist but not soupy. Bake on middle rack at 350 for approximately 1 hour 15 minutes. Use buttered 9”x14” baking dish.
WHISKEY SAUCE
1/2 C butter
1 ½ C powdered sugar
1 egg
½ C bourbon
Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg. Pour bourbon gradually, stirring constantly. Sauce will thicken as it cools.
