| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Puddings | 1 | Servings |
INGREDIENTS
| 1 | Loaf French bread loaf; 1 1/2 feet long | |
| 1 | qt | Whole milk |
| 3 | Jumbo eggs; beaten | |
| 2 | c | Sugar |
| 2 | tb | Vanilla |
| 1 | ts | Cinnamon |
| 1 | c | Raisins |
| 3 | tb | Butter |
| 1 | Stick butter | |
| 1 | c | Sugar |
| 1 | Egg; beaten | |
| 1/4 | c | Bourbon |
INSTRUCTIONS
SAUCE In a large bowl, break or cube bread into bite-size pieces. Pour milk over the bread and soak for 1 hour. Mix well. Add the 3 beaten eggs and 2 cups sugar. Stir in vanilla, cinnamon and raisins. Melt 3 tablespoons butter in a 13"x9"x2" baking pan, and tilt the pan to coat all sides. Pour in pudding and bake for 1 hour at 375 degrees. Sauce: In the top of a double boiler, melt stick of butter and cup of sugar. Add beaten egg gradually, stirring with a wire whisk. Cool slightly. Add bourbon. If serving right away, pour warm sauce over pudding. If not, warm sauce slightly before serving and serve in a sauce boat. Posted to MC-Recipe Digest V1 #170 Date: Sat, 27 Jul 1996 04:04:25 -0400 From: RDSE68B OLIVIA LIEBERMANN Time: 2:39 PM
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