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Bread Pudding

Posted Wednesday, June 29, 2011

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Bread pudding recipe from WVIZ/PBS Cooks! H is for Home Cooking cookbook.

Ingredients & Directions

3 1/2 bags (8 rolls/bag) large white dinner or Kaiser rolls, buns or Croissants
4 quarts whipping cream
one half of a 15 oz. box or raisins
6 cups sugar
6 eggs 3/4 cups vanilla

12” x 20” hotel pan

Preheat over to 325˚F.
Spray pan with Baker’s Joy baking spray or Pam for baking.  Tear rolls into 2” pieces and add to pan.  Mix cream and vanilla and then add eggs, sugar and raisins.  Pour mixture into pan and cover with foil.  Bake at 325˚F until firm, about 2 hours.  Remove foil and allow to brown.  Remove from oven and cool to set.  Microwave individual pieces at serving time.

1 1/2 pounds butter
1 pound powdered sugar
3/4 cup bourbon
3 tsp. vanilla

Microwave butter just until soft.  Whip the butter until light and fluffy.  Add sugar and whip again.  Add vanilla and whip again, scraping the bowl sides.  Add the bourbon, a little at a time.  To serve, put a scoop on top of each individual serving and microwave 1 1/2 minute per slice.

Pat Conway
Great Lakes Brewing Co.


H is for Home Cooking

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From its inception, the idea for the WVIZ/PBS Cooks! series was simple… and simply delicious! With Northeast and North Central Ohio being so rich in ethnic diversity, our plan was to gather together traditional and family-favorite recipes from some of the region’s best home cooks and then, through the power of television, share those recipes with you, our family and friends.