| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | French | 1 | Servings | |
INGREDIENTS
| 2 | c | Milk |
| 1 | pn | Cinnamon |
| 1/2 | c | Sugar |
| 2 | Eggs slightly beaten | |
| 1/4 | c | Butter |
| 1 | pn | Salt |
| 3 | c | Cubed French Bread; (stale or oven crisp) |
| 1/2 | c | Seedless raisins |
| 1/4 | c | Whiskey Sauce |
| 1 | c | Packed brown sugar |
| 1/2 | c | Margarine or butter |
| 3 | tb | Whiskey; (up to 4) |
INSTRUCTIONS
WHISKEY SAUCE Place milk in saucepan and scald, bringing almost to a boil. (do not allow to boil). Add cinnamon and sugar, blending until smooth. Add scalded milk to eggs and whip thoroughly. Add remaining ingredients, except Whiskey Sauce, and mix lightly. Place in 1 1/2 quart baking dish. Bake @ 350 deg for approximately 45 minutes. Check with toothpick which should come out clean. When firm but boucy, cut into squares to serve, drizzling with Whiskey Sauce. Makes 6 servings. Pudding may be refrigerated for as long as 24 hours. Can be warned in micro, if covered with plastic wrap. Whiskey Sauce: In 1 quart saucepan, heat brown sugar, butter and whiskey to boiling over medium heat stirring constantly, cook about 5 minutes. Drizzle warm over bread pudding. Posted to Bakery-Shoppe Digest by Suzy-Q Lewis <lewises@flatoday.infi.net> on Feb 07, 1998
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