| 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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