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Bread Pudding with Whiskey Sauce III

Reviewed: Dec. 14, 2013
Being from Louisiana I am always on the hunt for good bread pudding. I have made this recipe numerous times over the past couple of years and it gets gobbled up every time. My uncle tries bread pudding everywhere he travels and swears this one beats all the others. I use butter croissants from Costco for the bread and I add diced peaches (with most of the heavy syrup drained off). My wife is not a fan of raisins and the peaches are a perfect substitute. I raise the temperature as others have suggested. For the sauce I didn't change a thing. One of the aspects of good New Orleans bread pudding that I enjoy is the whiskey "bite" in the sauce when the alcohol is not cooked off. Yum!
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