| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Breads, Sauces |
16 |
Servings |
INGREDIENTS
| 1 |
|
10-oz. loaf stale French |
|
|
Bread, crumbled (or 6-8 |
|
|
Cups any type bread) |
| 4 |
c |
Milk |
| 2 |
c |
Sugar |
| 8 |
tb |
Butter, melted |
| 3 |
|
Eggs |
| 2 |
tb |
Vanilla |
| 1 |
c |
Raisins |
| 1 |
c |
Coconut |
| 1 |
c |
Chopped Pecans |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/2 |
c |
Butter (1 stick) |
| 1 1/2 |
c |
Powdered Sugar |
| 2 |
|
Egg Yolks |
| 1/2 |
c |
Bourbon (to taste) |
|
|
(or Rum!!) |
INSTRUCTIONS
WHISKEY SAUCE
Contributed to the echo by: Michelle Bass BREAD PUDDING Combine all
ingredients; mixture should be very moist but not soupy. Pour into buttered
9x12' or larger baking dish. Place into non-preheated oven. Bake at 350
degrees for approximately 1 hour and until top is golden brown. Serve warm
with Whiskey Sauce (below).
WHISKEY SAUCE
Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and blend in egg yolk. Pour in bourbon gradually to your
own taste, stirring constantly. Sauce will thicken as it cools. Serve warm
over warm bread pudding.
NOTE: For a variety of sauces, just substitute your favorite fruit juice or
liqueur to complement your bread pudding.
On a personal note, a lemon sauce or a hard sauce is great with Bread
Pudding too.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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