The Old Barn
Bed and Breakfast

Carroll Valley / Gettysburg, Pennsylvania

Specialty Recipe

Pecan-Praline Bread Pudding

Ingredients:

1 Tablespoon butter, softened

1/2 cup granulated sugar

1/2 cup raisins

1 Tablespoon vanilla

1/4 cup bourbon

1/4 teaspoon salt

6 cups French bread cubes

1/8 teaspoon nutmeg

4 cups half & half

8 large eggs

Topping (amounts are approximate)

1 stick (1/2 cup) butter

1 cup packed brown sugar

1/4 cup half & half or cream

1 cup chopped pecans

Preheat oven to 350 degrees. Butter a 2-1/2 quart baking dish. In a small bowl, mix raisins and bourbon. In a large bowl mix bread and half & half; let soak 10 minutes. In medium bowl, whisk eggs, sugar, vanilla, salt and nutmeg to mix. Stir raisin and egg mixtures into bread mixture; mix. Spoon into prepared dish. Bake 45 to 50 minutes or until pudding is puffed, top is brown and knife inserted 1 inch from edge comes out clean. Cool on rack 30 minutes.

Meanwhile make topping: In saucepan, over medium heat stir butter and brown sugar until butter melts. Add cream; mix. Heat until boiling. Cook 2 minutes or until sugar dissolves and mixture thickens. Add pecans. Pour into bowl; cool 15 minutes. Drizzle over pudding.

Serve warm.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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