| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Dessert | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Day old French bread |
| 1 | oz | Butter |
| 2 2/3 | c | Milk |
| 2 | Eggs | |
| 2/3 | c | Sugar |
| 1/2 | ts | Vanilla |
| 1 | pn | Nutmeg |
| 1/4 | ts | Cinnamon |
| 1 | Apple; thinly sliced | |
| 1/2 | Basket strawberries | |
| 1/3 | c | Raisins |
| 1/4 | lb | Brown sugar |
| 3/4 | oz | Bourbon whiskey |
| 1/2 | Stick butter | |
| 1/4 | c | Cream |
INSTRUCTIONS
WHISKEY SAUCE Cut the bread into 1 x 1 cubes. Heat the butter over medium heat with the milk. Set aside to cool. Blend the eggs and sugar with the vanilla and spices. Add to the cooled milk and blend well. Arrange a layer of bread in a 4 in. pan, then a layer of apples and thinly sliced strawberries. Sprinkle raisins over the fruit, finishing with a layer of bread. Pour the milk mixture over all. Press down the bread to soak evenly. Press again after 20 minutes. Bake in waterbath at 350 F for 30 to 40 minutes or until slightly brown and the center is set. Serve with Whiskey Sauce. Whiskey Sauce: Add all ingredients and bring to a boil. Note: Bread pudding may be served warm or cold. The sauce should be served hot. It becomes cloyingly sweet when cold. BENTLEY'S 128 SUTTER ST., SAN FRANSICO MARTIN RAY PINOT NOIR, 1980 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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