I had this bread pudding a few years ago at a Science Olympiad end-of-year potluck, made by Mary, one of the mothers. It was fabulous, and I went back for seconds, and thirds....I could have gotten drunk! The recipe comes from "The Foster's Market Cookbook," and is called, "Says Bread Pudding." Mary kindly shared this recipe with me. I still haven't made it, but I intend to someday. I just need to get myself over to the liquor store. I thought she had put rum in her recipe, but maybe it was bourbon. I can't remember whether or not Mary put icing over her bread pudding. I think it would taste great with or without the icing.
BREAD PUDDING
1. Spread 4 Tablespoons melted butter across bottom of 9x13 glass baking pan. Sprnkle 3/4 cup brown sugar evenly over butter.
2. In large bowl, pour 4 cups milk over 9 cups bite sized dried/day-old bread pieces. Let stand a few minutes to soak.
3. In separate bowl, whisk together:
5 eggs
3 cups sugar
3 tablespoons vanilla extract
1 stick (8 tablespoons) melted butter
4. Add the egg mixture and 1 cup raisins to the bread. Stir together. Pour into baking dish. Cover with foil.
5. Bake at 350 deg for 50-60 minutes. Take foil cover off and bake 15-20 mintues longer until puffy and golden.
6. Remove from oven and pour 1/4 cup bourbon evenly over the pudding. Top with icing while still warm.
ICING
1. Whisk 2 cups powdered sugar (1/2 cup at a time) into 1 stick (8 tablespoons) melted butter.
2. Stir in 1 cup whipping (or half and half) cream and 1/4 cup bourbon. Mix thoroughly until thick and creamy. Pour over warm pudding.
