| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
New Orleans |
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
|
Loaf french bread |
| 1 |
qt |
Milk |
| 3 |
|
Eggs |
| 1 1/3 |
c |
Sugar (most recipes call for 1-1/2 to 2 cups; but the sauce is very sweet) |
| 1 |
c |
Raisins |
| 2 |
tb |
Vanilla |
| 3 |
tb |
Butter |
| 1 |
c |
Sugar |
| 1 |
|
Stick butter |
| 1 |
|
Egg |
| 3 |
tb |
Bourbon or to taste |
INSTRUCTIONS
Tear bread in pieces and soak in milk for at least an hour. Beat eggs with
sugar and vanilla. Add to bread mixture. Stir in raisins. Melt 3 tbs.
butter in oblong baking dish. Pour pudding into baking dish and bake at 350
for approximately 1 hour. Let cool, then cut into serving cubes and place
in individual bowls. Top with whiskey sauce and serve. To make sauce melt
butter in top of double boiler. Add sugar and stir until hot and sugar well
dissolved. Add beaten egg and cook briefly. Remove from heat and add
bourbon. Note: The secret to this recipe is excellent french bread and good
bourbon.
A NEW ORLEANS DESSERT FAVORITE.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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