INGREDIENTS

INSTRUCTIONS

Recipe by: BENJAMIN STRONG (WWGQ25B) This is a classic New Orleans
dessert and a favorite of many. There are numerous versions - almost
every good Creole cook has her own. My wife developed this one after
many years of experimenting. I do NOT think that you will be
disappointed! This recipe will serve ten to twelve people - with
seconds.  Cover the raisins with the bourbon and let them soak
overnight. Cube  the bread in about 5/8 inch cubes. You will need 8 to
9 cups. In a  large bowl combine bread and milk and let stand at room
temperature  until bread is very soft. In another bowl beat 5 eggs and
2 cups  sugar and 3 Tbsp. melted butter. Stir this into the bread
mixture.  Drain raisins, reserving bourbon for sauce. Add raisins and
vanilla  to the bread mixture and stir well until mixed. Melt remaining
3  Tbsp. butter in a 9" x13" pan. Pour the pudding into the pan. Bake
in  a 350 degree oven until puffed and golden brown. This should take
about 1 1/2 hours.  For the sauce, cream 1/2 cup butter and 1 cup
sugar. Beat in 2 eggs,  one at a time. Transfer to the top of a double
boiler set over  simmering water. Stir in about 1/3 cup bourbon whiskey
and additional  if required. You might want to experiment with the
amount. Cook the  sauce, stirring, until it is thickened slightly.
Serve warm sauce  over warm bread pudding. Note - we have found both
pudding and sauce  can be frozen.  Adjust bourbon, which should be a
very good straight bourbon, to your  taste. We use LOTS! Jack Daniels
is NOT a bourbon and, IMHO, is not a  good choice. We use
Fitzgerald.JM.  Posted to MM-Recipes Digest V4 #132 by novmom@juno.com
(Angela  Gilliland) on May 12, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5661
Calories From Fat: 1980
Total Fat: 224.5g
Cholesterol: 1846.3mg
Sodium: 1237.9mg
Potassium: 4252.5mg
Carbohydrates: 848g
Fiber: 8.1g
Sugar: 805.6g
Protein: 100.7g