| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Milk |
| 1 |
pn |
Cinnamon |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs slightly beaten |
| 1/4 |
c |
Butter |
| 1 |
pn |
Salt |
| 3 |
c |
Cubed French Bread; (stale or oven crisp) |
| 1/2 |
c |
Seedless raisins |
| 1/4 |
c |
Whiskey Sauce |
| 1 |
c |
Packed brown sugar |
| 1/2 |
c |
Margarine or butter |
| 3 |
tb |
Whiskey; (up to 4) |
INSTRUCTIONS
WHISKEY SAUCE
Place milk in saucepan and scald, bringing almost to a boil. (do not allow
to boil). Add cinnamon and sugar, blending until smooth. Add scalded milk
to eggs and whip thoroughly. Add remaining ingredients, except Whiskey
Sauce, and mix lightly. Place in 1 1/2 quart baking dish. Bake @ 350 deg
for approximately 45 minutes. Check with toothpick which should come out
clean. When firm but boucy, cut into squares to serve, drizzling with
Whiskey Sauce. Makes 6 servings. Pudding may be refrigerated for as long as
24 hours. Can be warned in micro, if covered with plastic wrap.
Whiskey Sauce: In 1 quart saucepan, heat brown sugar, butter and whiskey to
boiling over medium heat stirring constantly, cook about 5 minutes. Drizzle
warm over bread pudding.
Posted to Bakery-Shoppe Digest by Suzy-Q Lewis <lewises@flatoday.infi.net>
on Feb 07, 1998
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