astray recipes: Ruth chris steak house bread pudding

Categories: None
Yield: 1 Servings

Measure	Ingredient
2 cups	Milk
1 pinch	Cinnamon
½ cup	Sugar
2	Eggs slightly beaten
¼ cup	Butter
1 pinch	Salt
3 cups	Cubed French Bread; (stale or oven crisp)
½ cup	Seedless raisins
¼ cup	Whiskey Sauce
1 cup	Packed brown sugar
½ cup	Margarine or butter
3 tablespoons	Whiskey; (up to 4)

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 1½ 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@...> on Feb 07, 1998

ruth chris steak house bread pudding