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
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
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