Yield: 1 Servings
|1||Loaf French bread loaf 1 1/2 feet long|
|1 quart||Whole milk|
|3||Jumbo eggs -- beaten|
|1||Egg -- beaten|
In a large bowl, break or cube bread into bite-size pieces. Pour milk ove= r the bread and soak for 1 hour. Mix well. Add the 3 beaten eggs and 2 = cups sugar. Stir in vanilla, = cinnamon and raisins. Melt 3 tablespoons butter in a 13"x9"x2" baking pa= n, and tilt the pan to coat all sides. Pour in pudding and bake for 1 ho= ur at 375 degrees.
Sauce: In the top of a double boiler, melt stick of butter and cup of su= gar. Add beaten egg gradually, stirring with a wire whisk.
Cool slightl= y. Add bourbon. If serving right away, pour warm sauce over pudding.= If not, warm sauce slightly before serving and serve in a sauce boat. = - - - - - - - - - - - - - - - - - - = Recipe By : Serving Size: