INGREDIENTS

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