|2||Eggs slightly beaten|
|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)|
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
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