| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
New Orleans |
Desserts, Breads |
16 |
Servings |
INGREDIENTS
| 10 |
oz |
French bread;stale crumbled |
| 4 |
c |
Milk |
| 1 1/4 |
c |
Sugar |
| 3 |
|
Egg |
| 2 |
tb |
Vanilla |
| 1 |
c |
Coconut, |
| 1 |
c |
Pecans; chopped |
| 1 |
c |
Raisins |
| 1 |
tb |
Cinnamon, |
| 1 |
tb |
Nutmeg |
INSTRUCTIONS
Combine all ingredients. Mixture should be very moist but not soupy. Pour
into buttered 9 x 12 or larger baking dish. Place into non-preheated oven.
Bake at 350 for approx 1 hr 15 min until top is golden brown. Sauce: Cream
butter and sugar over med heat till all butter is absorbed. Remove from
heat and blend in egg yolk. Pour in bourbon gradually to taste, stirring
constantly. Sauce thickens as it cooks. Serve warm over warm pudding, or
cold over cold (or warm over cold etc.). Wonderful stuff!
-Robbie FROM: ROBBIE WARINNER (TPBD20B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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