| 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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