| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Dessert | 16 | Servings |
INGREDIENTS
| 1 | Loaf French bread; crumbled | |
| 1 | qt | Milk |
| 3 | Eggs; slightly beaten | |
| 2 | c | Sugar |
| 2 | tb | Vanilla |
| 1 | c | Raisins |
| 3 | tb | Butter |
| 1/4 | lb | Butter |
| 1 | c | Sugar |
| 1 | Egg; well beaten (up to) | |
| 3 | tb | Whiskey |
INSTRUCTIONS
SAUCE Soak bread in milk, mixing with hands until well mixed. Add eggs, sugar, vanilla, and raisins. Butter a 9x13 inch baking dish with all of the butter. Pour mixture into dish and bake at 350 deg. F. for about 1 hour or until very firm. Cool. Sauce: Cream butter and sugar and heat in top of double boiler until dissolved. Add egg and whip quickly. Cool, and add whiskey. ARIELLE@TARONGA.COM (STEPHANIE DA SILVA) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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