Another Recipe from the Treebeards’ Cookbook… Treebeards' Bread Pudding with Whiskey Sauce Preheat oven to 325º This recipe will make a bread pudding lover out of anyone. The whiskey sauce makes it even harder to resist. Serve warm or at room temperature. Bread Pudding 1 2 2 3 2 (1-pound) loaf soft French bread cups half-and-half cups milk eggs, lightly beaten cups sugar 3 /4 cup chopped pecans /4 cup raisins 1 tablespoon plus 1 teaspoon vanilla 11/2 teaspoons cinnamon 1 /4 cup butter, melted 3 Tear or cut bread into 1-inch pieces and place in a large bowl. Add half-and-half and milk. Let mixture stand 10 minutes. In a bowl, mix eggs, sugar, pecans, raisins, vanilla and cinnamon. Add to bread mixture and gently mix. Pour butter into a 13 x 9-inch baking pan and tilt pan to coat evenly. Spoon pudding mixture into the pan. Bake at 325 for 55 to 60 minutes or until pudding is firm. Cut into pieces or serve from the baking pan. Whiskey Sauce Order yours today! A great gift for friends & family! Mail the order form below, purchase at one of our locations, or call 713-225-2160. 1 /2 cup butter 1 cup sugar 1 /2 cup half-and-half 2 tablespoons whiskey In a saucepan, mix butter, sugar and half-and-half and cook over medium heat until sugar dissolves. Bring to a boil, reduce heat and simmer 5 minutes. Remove from heat, add whiskey and stir. Spoon whiskey sauce over bread pudding. Makes 11/2 cups. Treebeards Cookbook Order Form Serves 12. Please send me ____ copies of the Treebeards Cookbook @ $17.95 each . . . . . . . . Another version of bread pudding that is especially good when weather turns cool in the fall: If accepting delivery in Texas, add 8.25% sales tax @ $1.48 each . . . . . . . . . . . . . . . Postage & Handling @ $5.00 each . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Total . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . $ 1 2 2 3 2 (1-pound) loaf soft French bread cups half-and-half cups milk eggs, lightly beaten cups sugar 2 2 1 1 1 /4 cups chopped pecans cups pumpkin purée tablespoon vanilla tablespoon cinnamon cup butter, melted Name Tear or cut bread into 1-inch pieces and place in a large bowl. Add half-and-half and milk. Let mixture stand 10 minutes. Address In a bowl, mix eggs, sugar, pecans, pumpkin purée, vanilla and cinnamon. Add to bread mixture and gently mix. City State Credit Card* Mail to: ■ MC ■ Visa ■ Amex Treebeards Cookbook 912 Prairie Houston, TX 77002 *Checks not accepted Number Pour butter into a 13 x 9-inch baking pan and tilt pan to coat evenly. Spoon pudding mixture into the pan. Zip Exp The Treebeards Cookbook is also available in seasonal wrapping for $18.95, and we can ship it to the recipient. Please call for details. Bake at 325° for 55 to 60 minutes or until pudding is firm. Cut into pieces or serve from the baking pan. Serve with whiskey sauce or sprinkle with powdered sugar.