Name: Bread Pudding with Whiskey Sauce #1
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

“All things are naked and laid open before the eyes of him with whom we have to do” (Heb. 4:13). Nothing can be concealed from Christ. What do we think of, in private, when no man sees us? What do we think of, in church, when we seem so grave and serious? What are we thinking of at this moment, while these words pass under our eyes? Jesus knows. Jesus sees. Jesus records. Jesus will one day call us to give account. It is written that “God will judge the secrets of men, according to my gospel, by Jesus Christ” (Rom. 2:16).

J.C. Ryle

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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