Soak bread in milk and work with back of a wooden spoon until it is well mixed. Add beaten eggs, sugar, vanilla, pecans, and raisins and combine well. Pour melted oleo in bottom of a heavy 7x11-inch oblong cake pan or similar baking dish. Bake at 350° for 1 1/2 hours or until very firm. Cool. Slice into squares. Top with Bourbon Sauce.
Bourbon Sauce:
Cream butter and sugar together and cook in the top of a double boiler until the mixture is very hot and the sugar dissolves. Pour into a blender and add egg at top speed so that egg doesn’t scramble. Cool. Add bourbon just before serving. Spoon sauce over bread pudding. Heat under broiler.
This Hotel Natchez Bread Pudding with Bourbon Sauce recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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