| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | New Orleans | Dessert | 16 | Servings |
INGREDIENTS
| 1 | Loaf French bread | |
| 1 | qt | Milk |
| 3 | Eggs | |
| 2 | c | Sugar |
| 2 | tb | Vanilla extract |
| 1 | c | Raisins |
| 3 | tb | Melted butter |
| 1 | c | Sugar |
| 1 | Stick butter or margarine | |
| 1 | Egg; beaten | |
| 2 | oz | Bourbon whiskey; to taste |
INSTRUCTIONS
WHISKEY SAUCE Preheat oven to 350 degrees. Soak bread in milk. Crush with hands to make sure milk is soaked through. Add eggs, sugar, vanilla, raisins; stir well. Pour margarine in bottom of heavy 9 x 14 inch baking pan. Add bread mixture and bake until very firm, about 40 minutes. Cool the pudding and top with whiskey sauce. When ready to serve, run under broiler until sauce is bubbly. Serve warm. To make Whiskey Sauce: Cream butter and sugar together; cook in double boiler until very hot and well dissolved. Add well-beaten egg and whip very fast so egg doesn't curdle. Cool; add whiskey. BON TON RESTAURANT NEW ORLEANS, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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