| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
10 |
Servings |
INGREDIENTS
| 4 |
|
Eggs |
| 3 |
c |
Whole milk |
| 1 |
lb |
Mashed pumpkin |
| 1 |
c |
Brown sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Grated nutmeg |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla |
| 1 1/2 |
qt |
Torn bread pieces |
| 1 |
c |
Dark raisins |
| 1/2 |
c |
Unsalted butter |
| 1 |
|
Egg |
| 1 |
c |
Sugar |
| 2 |
tb |
Whole milk |
| 1/2 |
c |
Bourbon |
INSTRUCTIONS
BOURBON SAUCE
Pudding: Beat eggs in a large bowl. Add milk and beat again. Stir in
pumpkin, sugar, cinnamon, nutmeg, salt and vanilla. Add bread pieces and
press with your hands to submerge bread in the milk mixture. (If you have
the time, cover and refrigerate the mixture several hours or overnight;
break up the bread the next day and bake as directed; if not, proceed as
follows.) Set the mixture aside for 15 minutes. Use your fingers to break
up the chunks of bread. Set aside 15 minutes and repeat. Add raisins. Heat
oven to 350 degrees. Generously butter a 2 quart baking dish. Fill the dish
with bread pudding mixture and bake for 1 hour, or until pudding is set.
Serve warm, hot or cold with hot bourbon sauce.
Bourbon Sauce: Use unsalted real butter for the best bourbon sauce;
margerine doesn't make a great sauce. Melt butter in a bowl set over hot
but not boiling water. Combine egg, sugar and milk in a small bowl and beat
until light colored. Add to butter and beat with a whisk over hot water
until sugar dissolves - at least 5 minutes. Add boubon and stir. Remove
from stove and serve.
PGL@IGLOU.IGLOU.COM (DON THOMAS)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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