====== Bread Pudding -  Large Batch ======

===== Pudding =====
  *24 oz French or other stale bread
  *5 large eggs
  *12 Tbsp butter (1 1/2 stick) - melted
  *6 cups half & half
  *3 cups Pina Colada mix
  *3 cups sugar
  *2 1/4 cups raisins
  *2 1/4 cups pecans
  *2 1/4 cups shredded coconut
  *1 1/2 tsp nutmeg
  *3 tsp cinnamon
  *3 Tbsp vanilla extract
  *1 1/2 tsp almond extract

===== Whiskey sauce =====
  *8 Tbsp butter (1 stick)
  *1 1/2 cups confectioner's sugar
  *1 large egg
  *1/2 cup whiskey
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**Bread Pudding**
   - Break bread into large chunks and allow to become stale 1 week. Alternative: put in 300 deg oven for 10-15 min., rotating often, remove when bread dry but not toasted.
   - In large bowl (blue bowl) blend eggs, liquids, and melted butter together. Add other ingredients and blend. Break bread into small chunks and add to bowl. 
   - Allow to soak at least 1 hour. Add liquid as required to maintain a gooey mixture.
   - Pour into buttered 9 x 13(large stainless) and 9x9 pans.
   - Bake on center shelf at 410 deg for 30-40 min or until top is golden. Center should remain moist and slightly quiver when shaken.
   - Optional: fruits may be used in place of raisins, coconut and pecans and should equal 7-9 cups total.
**Whiskey Sauce**
   - Cream butter and sugar over medium heat until all butter is absorbed.
   - Remove from heat, allow to cool, and blend in egg (white will harden if too hot)
   - Gradually pour in whiskey stirring constantly.
   - Serve warm with sauce over pudding

Serves: 26 - 30

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{{tag>food dessert}}