2 sticks of butter, ¼ teaspoon salt, 2 cups heavy cream, 2 cups condensed sweetened milk, 1 (11 oz.) can coconut milk, 2 cups sugar, 1/2 cup brown sugar, 1 loaf stale French bread, 2 cups stale cinnamon swirl bread,  ½ cup pineapple crushed, drained, 1½ teaspoon cinnamon,  1 cup golden raisins, 2 teaspoons vanilla extract, 5 eggs, beaten,  2 cups pecans, roughly chopped.

Soak raisins in pineapple juice.  Cut bread into 1/2-inch cubes.  Combine cream, milk, and butter in a saucepan and heat on medium until the butter melts.  Drain the raisins add them to a large bowl, add the sugar, cinnamon, pineapple, vanilla, eggs, and pecans, stir together. Add the bread mixture to the bowl, mix well. Pour into a buttered baking dish, set for 20 minutes before you bake.  Bake covered at 325 degrees for 45-minutes  in a water-bath.

WHISKEY SAUCE:  1/2 stick of butter, 1/2 cup evaporated milk, 1 cup powdered sugar; 1 1/2 teaspoon vanilla, 1/8 teaspoon cinnamon, 1/2 teaspoon cornstarch, and 1/4 cup whiskey.  Add the butter, sugar,  and vanilla to a saucepan stir make sure it does not burn.  When the butter melts add the remaining ingredients, except the whiskey, bring to a rapid boil.  Remove from the heat add the whiskey, mix well.

When ready to serve drizzle with warm whiskey sauce.  Top with whipped cream or a scoop of vanilla ice cream.



3 Comments Add yours

  1. Monica La Grand says:

    Thank you cuz!! I will try it out real soon. I’ll let you know how it turned out


  2. Monica La Grand says:

    Water bath, is that when u set the dish n a pan with water?


    1. You are absolutely correct. The water bath has two (2) basic benefits. 1). it adds moisture which ensure the bread pudding will not crack or break and 2). ensures that your pudding will cook slow and evenly.


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