Ruth chris steak house bread pudding
1 Servings
Ingredients
| Quantity | 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) |
Directions
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