There used to be a cafeteria style dining place near our old home called Duff's. DH would take us there on Sunday after church because the kids would always eat what they took and it wasn't too bad on the wallet for a large family. This was my favorite sweet item on their menu and it always smelled just wonderful. I still make it but cut the recipe in half for just the two of us. I had to experiment with and alter alot of recipes before I got one that tasted genuine to the original. Hope you enjoy it. Ann in TN
Duffs Bread Pudding Clone
3 eggs
1 cup sugar
1 quart milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
10 cups stale 1” French or Italian bread cubes
1 1/2 cups raisins
Bourbon whiskey sauce (recipe follows)
In a large bowl, beat eggs until frothy. Beat in sugar. Add milk, vanilla, cinnamon, and nutmeg; mix thoroughly. Add bread and raisins and toss. Set aside 15 minutes.
Generously butter 9X13 baking dish. Pour bread mixture into pan and smooth top. Bake at 350 degrees just until set, about 45 minutes. Serve warm with sauce.
Bourbon Whiskey sauce
1 1/4 cups water
1/2 cup packed brown sugar
1/4 teaspoon each cinnamon and nutmeg
1/4 cup bourbon (I have used bourbon flavoring instead, but add 1/4 cup water and 2 teaspoons flavoring and add more to your taste or replace with vanilla for a different flavor)
1 1/2 tablespoons cornstarch
2 tablespoons butter
Combine water, brown sugar, and spices and bring to a boil. Stir together bourbon and cornstarch, then stir into sugar mixture. Cook and stir until thickened, about 2 minutes. Stir in butter. Serve warm.