| 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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