|1 cup||Granulated sugar|
|½ cup||Brown sugar|
|1½ teaspoon||Vanilla extract|
|1½ teaspoon||Ground cinnamon|
|1 teaspoon||Ground nutmeg|
|¼ cup||Melted butter|
|2 cups||Light cream (Half-and-Half)|
|½ cup||Diced peaches|
|5 cups||Stale French or Italian bread; w/ crusts; in 3/4 in. cubes|
|2 cups||Light cream (half-and-half)|
|2 teaspoons||Vanilla extract|
|1 cup||Sugar (up to)|
|2 ounces||Whiskey or to taste|
In an electric mixer, beat the eggs on high speed until very frothy, about 3 min. Add the sugars,vanilla,cinnamon,nutmeg, & butter. Beat on high speed until well blended. Beat in the light cream. Stir in the raisins & peaches.
Place bread cubes in greased loaf pan. Pour egg-cream mixture over bread & stir well. Let bread absorb liquid, patting bread down occasionally,for 45 min. Bake in 325F oven for 1 hr. Increase temperature to 375F & bake 15 min. more until well browned. To serve,spoon into dessert dishes & top w/ WHISKEY SAUCE. SAUCE: Over medium heat, slowly bring light cream & vanilla to boil, stirring often to prevent scorching. Meanwhile,thoroughly blend egg yolks & sugar. As soon as cream reaches a boil, remove from heat.
Slowly add egg mixture,stir to prevent eggs from cooking & becoming lumpy.
Blend in whiskey. May be served warm or cold.
NEW ORLEANS CAFE
WEST 200TH SOUTH, SALT LAKE CITY From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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