| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Cajun |
Cajun, Desserts |
8 |
Servings |
INGREDIENTS
| 4 |
tb |
Sugar |
| 3 1/2 |
c |
Milk |
| 4 |
|
Eggs, separatged |
| 1 |
tb |
Vanilla Salt, pinch |
| 1/2 |
|
Block butter Raisins (optional) |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Water |
| 1/4 |
|
Block butter Whiskey, to taste |
| 4 |
|
Slices stale bread |
INSTRUCTIONS
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.
Converted by MMCONV vers. 1.20
Posted to MM-Recipes Digest V3 #310
Date: Tue, 12 Nov 96 07:27 EST
From: Captain <captain@iquest.net>
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