Recipes

American Regional
Appetizers
Baby Food
Beef
Beverages
Bread
Breakfast/Brunch
Cake Mixes
Cakes
Camping/Hiking
Candy
Canning/Preserving
Casseroles
Celebrity
Chicken
Condiments/Sauces
Cookies
Cowboy/Ranch
Crock Pot
Dessert
Diets (all)
Fish/Seafood
Gifts in a Jar
Grill/Barbecue
Holidays
International
Kids Cook
Lamb
Meatless
Military
Nutella
Pampered Chef
Pasta/Rice/Beans
Pet Food
Pies/Quiches/Tarts
Pizza
Pork
Pressure Cooker
Restaurant
Salads/Dressings
Sandwiches
School
Side Dishes
Snacks
Soup/Stew/Chili
Spreads/Butters
Wild Game

HOME | Kitchen Charts | Food Dictionary | My Recipe Box | My Meal Planner | My Shopping List




Texas Land and Cattle Steak House Texas Bread Pudding

2 pounds Texas-style bread
4 cups granulated sugar
7 cups milk
2 teaspoons vanilla extract
1 cup liquid eggs
1 #10 (104 ounces) can peach pie filling

Heat oven to 350 degrees F. Set the fan speed to high.

Cut each slice of bread in half and then cut each half in thirds. Place the bread in a large mixing bowl. Pour the milk over the bread and let it soak for 10 minutes. Beat eggs in another mixing bowl. Add sugar, peaches (including juice) and vanilla and mix well. Fold the peach and bread mixtures together.

Brush the bottom of a large pan with butter. Slowly pour the mixture into the pan.

Bake for 45 minutes. Use a paring knife to check for doneness. The knife should insert easily and come out clean. If the pudding is not done, continue to cook and check in 5-minute intervals. Allow the bread pudding to cool to room temperature.

Ladle Jack Daniels Sauce over the bread pudding and serve.

Makes 15 pieces.

Favorites

Articles
BBQ Guru
Beauty Recipes
Children's Crafts
Cook's Corner
Crafts
Food Preparation
Gardening
Home Remedies
Household Hints
Household Recipes
Kitchen Hints
Videos + Recipes