| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pudding, Alcohol, Bread |
8 |
Servings |
INGREDIENTS
| 6 |
|
Eggs |
| 1 |
c |
Sugar |
| 1 |
pt |
Half and half |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Vanilla |
| 6 |
|
Dinner rolls; torn in small pieces |
|
|
<–SAUCE–> |
| 1 1/2 |
c |
Sugar |
| 1 |
cn |
(5 oz.) evaporated milk |
| 4 |
tb |
Margarine |
| 1 |
|
Egg; beaten, |
| 3 |
tb |
Whiskey |
INSTRUCTIONS
Beat eggs well; add next four ingredients and blend together well. Fold
torn rolls into egg mixture. Pour custard mixture into ungreased 3 quart
baking dish and bake for 1 hour at 350 degrees F. Note: Do not start baking
more than 1 1/2 hours before serving.
While pudding is baking make the sauce: Combine all the ingredients except
whiskey in top of a double boiler. Place over boiling water and cook,
stirring well, until thick. Keep warm until serving time. Do not add
whiskey until just before serving. Spoon the sauce over the bread pudding
and serve.
From: Sanjiv Singh - This is one of my personal favorites and always gets
rave reviews. It extremely easy to make. Go to a gourmet bakery and buy day
old rolls for this one. Recipe from the Southern Sideboards cookbook.
Busted and entered for you by: Bill Webster
Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@pipeline.com> on
Nov 08, 1997
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