| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Desserts, Breads, Sauces, Wrv, N.o. |
1 |
Servings |
INGREDIENTS
| 1 |
|
Loaf French bread |
| 1 |
qt |
Milk |
| 3 |
|
Eggs |
| 2 |
c |
Sugar |
| 2 |
tb |
Vanilla |
| 3 |
tb |
Margarine or butter; butter |
| 1 |
c |
Raisins |
| 1/4 |
lb |
Butter or margarine |
| 1 |
c |
Sugar |
| 1 |
|
Egg; beaten |
|
|
Whiskey to taste |
INSTRUCTIONS
BILLS2006
WHISKEY SAUCE
Soak bread in milk; crush with hands until well mixed. Add eggs, sugar,
vanilla and raisins and stir well. Pour margarine or butter into the bottom
of an ovenproof heavy pan and bake until firm. Let it cool. Cut pudding
into squares and put in individual dessert dishes. When ready to serve,
pour the sauce over it and run under the broiler until hot. WHISKEY
SAUCE-Cook sugar and butter in double boiler until very hot and the sugar
is well dissolved. Add eggs and beat with a whisk very fast. Let cool and
add whiskey to taste. Source: Bon Ton Restaurant, N.O.LA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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