Bread Pudding Recipe

I can remember as a small child my mother making bread pudding.
It always seemed to take forever with those wonderfully sweet
aromas wafting throughout the house. Then when the bread pudding
was finally ready she would call me to the table to sit and eat
warm bread pudding with her.

She always sat there reminiscing about how her mother used to
make bread pudding when she was young and would serve it warm
out of the oven to her.

Now as a mom I am passing down the tradition of bread pudding
straight out of the oven to my children. This is a warm and
tantalizing recipe that always produces a wonderful bread
pudding.

3 oz stale bread, without the crust

1 Cup milk

1/3 Cup sugar

1 Tbs Kirsch, cherry flavored brandy

¼ Cup chopped pistachios blanched and rubbed with a paper towel
to remove the skins

4 egg yolks

2 egg whites

1 Tbs butter

 Tear the bread into bite size pieces and soak the in milk.
Combine the sugar, Kirsch, pistachios, and egg yolks, stir
thourghly. Blend with bread and milk. Beat the egg whites until
stiff peaks form. Gently fold them into the mixture. Pour this
into a well buttered baking dish. Bake at 400 degrees for 25 to
30 minutes. The pudding should be browned and firm in the
center. Serve warm.