Bread pudding with whiskey sauce #1

Yield: 16 Servings

Measure Ingredient
1 \N Loaf French bread
1 quart Milk
3 \N Eggs
2 cups Sugar
2 tablespoons Vanilla extract
1 cup Raisins
3 tablespoons Melted butter
1 cup Sugar
1 \N Stick butter or margarine
1 \N Egg; beaten
2 ounces Bourbon whiskey; to taste

WHISKEY SAUCE

Preheat oven to 350 degrees. Soak bread in milk. Crush with hands to make sure milk is soaked through. Add eggs, sugar, vanilla, raisins; stir well.

Pour margarine in bottom of heavy 9 x 14 inch baking pan. Add bread mixture and bake until very firm, about 40 minutes. Cool the pudding and top with whiskey sauce. When ready to serve, run under broiler until sauce is bubbly. Serve warm. To make Whiskey Sauce: Cream butter and sugar together; cook in double boiler until very hot and well dissolved. Add well-beaten egg and whip very fast so egg doesn't curdle. Cool; add whiskey.

BON TON RESTAURANT

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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