| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Cajun |
Cajun, Desserts |
8 |
Servings |
INGREDIENTS
| 4 |
|
Slices stale bread |
| 3 1/2 |
c |
Milk |
| 1 |
tb |
Vanilla |
| 1/2 |
|
Block butter |
| 4 |
tb |
Sugar |
| 4 |
|
Eggs, separatged |
|
|
Salt, pinch |
|
|
Raisins (optional) |
| 1/2 |
c |
Sugar |
| 1/4 |
|
Block butter |
| 1/4 |
c |
Water |
|
|
Whiskey, to taste |
INSTRUCTIONS
BREAD PUDDING
WHISKEY SAUCE
BREAD PUDDING:
Break bread into ovenproof dish (1-1/2 quart at least). Soften
bread with small amount of milk. Beat sugar and egg yolks. Add
milk, stir well. Add vanilla and salt. Pour milk mixture over
bread. Fold in raisins if used. Cut butter into chunks and fold
in. Place dish in pan of water and bake at 300 degrees for 40-50
minutes, or until a silver knife inserted comes out clean. Make
meringue adding 2 level tablespoons sugar to each egg white.
Spread, and return to 350 degree oven until brown (browning in a
slow oven prevents falling). Serve warm
WHISKEY SAUCE:
Cook until dissolved. Remove from heat, add whiskey to individual
taste.
From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr.
I haven't tried this one, but it sure looks good. It is quite
different, what with the meringue, than that served up at Prejeans.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cajun.zip
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