| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 4 | sl | Stale bread |
| 3 1/2 | c | Whole milk |
| 1 | tb | Vanilla |
| 1/2 | lb | Butter; unsalted |
| 4 | tb | Sugar; granulated |
| 4 | Eggs; separated | |
| 1 | pn | Salt |
| Raisins (optional) | ||
| 1/2 | c | Sugar; granulated |
| 1/4 | lb | Butter; unsalted |
| 1/4 | c | Water |
| Whiskey; to taste |
INSTRUCTIONS
WHISKEY SAUCE BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr. [email protected] REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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