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DeCocco’s Bread Pudding Recipe

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This recipe for DeCocco’s Bread Pudding is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups hot water
3 cups sugar
31/3 cups canned evaporated milk
9 medium eggs
1 cup sweetened shredded coconut
¾ cup (11/2 sticks) unsalted butter
¾ cup drained crushed pineapple in syrup
¾ cup raisins
1 tablespoon vanilla
1 teaspoon freshly grated nutmeg
1 1pound loaf day old white bread, cut into ½ inch dice
Directions:
Directions:
Mix water and sugar in large bowel until sugar dissolves.
Whisk in milk and eggs. Mix in coconut, butter, pineapple, raisins, vanilla, and nutmeg. Add bread, pressing with spoon to submerge. Let stand until softened, stirring occasionally, about 2 hours.
Preheat oven to 350. Butter 2x9x13 inch non aluminum pan. Pour bread mixture into pan. Set pan on large baking sheet. Bake pudding until tester inserted in center comes out clean, about one hour. Cool, serve warm with sauce.

Jack Daniel’s Whiskey Sauce
1 16 ounce bottle light corn syrup
½ cup (1 stick) unsalted butter, room temperature.
½ cup Jack Daniel’s whiskey
1 teaspoon vanilla
Bring corn syrup to boil in heavy medium saucepan. Cool slightly. Gradually whisk in butter, whiskey and vanilla. Serve warm sauce.

 

 

 

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