President Thomas Jefferson’s Favorite Bread Pudding

Lots Of Eggs

Thomas Jefferson Bread Pudding

  • 1 quart scalded milk
  • 1/2 pound butter, melted
  • 2 ounces brandy
  • 10 eggs, whipped
  • 2 pounds of 1/2 inch cubed stale bread
  • 2 1/2 cups sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1 tablespoon vanilla extract

Directions:

  1. Cut bread a day ahead to allow drying. Put bread into 9 inch x 13 inch cake pan.
  2. Preheat oven to 325 degrees F. Put milk and butter in pan and heat on stove until just below boiling point, 180 degrees F.
  3. Combine eggs, sugar and spices. Slowly add milk to egg and sugar mixture while whisking. Then add brandy. Add to bread using hands or a spoon to thoroughly soak bread.
  4. Bake until skewer or knife comes out clean, about 45 to 50 minutes.

Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
www.thasc.com

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