| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | French | Desserts, Sauces | 1 | Servings |
INGREDIENTS
| 1 1/2 | Loaves French bread | |
| 1 1/2 | qt | Milk |
| 8 | Eggs | |
| 3 | c | Sugar |
| 3 | T | Vanilla |
| 4 1/2 | T | Melted butter |
| 1 1/2 | c | Raisins |
| 6 | oz | Chopped walnuts |
| 1 1/2 | t | Nutmeg |
| 1/8 | c | Sherry |
INSTRUCTIONS
Butter a baking pan. Layer French bread and sprinkle with walnuts and raisins. Repeat CUSTARD Preheat oven to 300 degrees. Mix eggs, milk, melted butter, vanilla, sugar, spices and sherry. Whip until fluffy. Pour over layered ingredients. Let stand for 15 minutes, consistently submerging the bread down into the custard mixture to throughly saturate bread. Cover and bake for 2 hours at 300 degrees. WHISKEY SAUCE 10 OZ. unsalted butter 3 cups sugar 2 egg yolks 1/2 cup water 1 cup Kentucky whiskey Melt butter on medium heat. Slowly whisk in the sugar. Emulsify eggs into base, one egg at a time, whisking constantly. When color turns to pale yellow, add the water and whiskey. Cook 2 to 3 minutes longer, continuing to whisk. Serve bread pudding in individual bowls and ladel whiskey sauce over the top. Use a 13-inch by 9-inch by 3-inch baking pan Can be prepared 3 days ahead of time. Love and faster modems Posted to MC-Recipe Digest V1 #177 Date: Tue, 30 Jul 1996 06:06:46 -0700 From: "Keri, J. (Mike)" <mkeri@img.net> NOTES : This is a wonderful pudding that is served at Milligan's Bar & Grill in La Jolla. Jim Milligan, a great guy gave me his recipe a couple of years ago to print in my newspaper, the La Jolla Courier. My deal was, you advertise, you have to give me a recipe. I no longer publish the paper, but am going to start it up again when I have more time. Yum! Here it is. Serves #7-
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Nutrition (calculated from recipe ingredients)
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Calories: 6108
Calories From Fat: 2000
Total Fat: 232.1g
Cholesterol: 1742.5mg
Sodium: 1305.5mg
Potassium: 5328.4mg
Carbohydrates: 901.3g
Fiber: 21.2g
Sugar: 831.2g
Protein: 132.9g