Imported from the web
Bread Pudding with Special Sauce
A baked bread pudding made with pineapple, raisins, and black walnuts, served with a buttery bourbon- or whiskey-spiked sauce. The source presents this as a recipe being shared for advice on adapting it to vegan, gluten-free, and sugar-free requirements; it does not provide those adaptations.
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Ingredients
- 6 cup French bread (The source spells this as “French bred”; amount preserved as stated.)
- 1 cup milk
- 3 eggs (Beaten; for the pudding.)
- 8 oz crushed pineapple in juice (One can.)
- 0.5 cup granulated white sugar (For the pudding.)
- 0.5 cup packed brown sugar (Extra dark; for the pudding.)
- 0.5 cup butter (Melted; for the pudding.)
- 1 tbsp lemon juice (The source abbreviates this as “table sp.”)
- 1 tbsp vanilla (The source does not specify an extract or another form.)
- 0.5 cup golden raisins (The source spells this as “golden rezones.”)
- 0.25 cup black walnuts
- 1 cup granulated white sugar (For the special sauce.)
- 2 egg yolks (The source spells this as “egg yokes”; for the sauce.)
- 0.25 cup butter (Melted; for the sauce.)
- 3 tbsp bourbon, whiskey, or other liquor (The source gives a range of 3–4 tablespoons; use 3–4 tbsp.)
- 2 tbsp water
- 1 tbsp lime juice (The source abbreviates this as “table sp.”)
Steps
- 1
Combine all the bread pudding ingredients—French bread, milk, beaten eggs, crushed pineapple, both sugars, melted butter, lemon juice, vanilla, golden raisins, and black walnuts—in a large bowl.
- 2
Bake at 350°F (175°C) for 15–20 minutes.
- 3
For the special sauce, whisk the granulated sugar and egg yolks together in a small saucepan.
- 4
Stir the melted butter into the sugar-and-yolk mixture.
- 5
Heat the sauce over low heat, stirring constantly, until it is just bubbly.
- 6
Remove the saucepan from the heat. Continue stirring while adding 3–4 tablespoons bourbon, whiskey, or other liquor, the water, and the lime juice.
Notes
The post requests help adapting this recipe to vegan, gluten-free, and sugar-free requirements but supplies no substitutions or revised method. The sauce liquor is listed as 3–4 tablespoons; the source does not specify which quantity within that range to use. The bread pudding bake time is stated, but no pan size or doneness cue is given.
Nutrition per serving
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