Yield: 1 Servings
Measure | Ingredient |
---|---|
2 cups | Milk |
1 pinch | Cinnamon |
½ cup | Sugar |
2 \N | 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