New Orleans Bread Pudding with Whiskey Sauce
whiskey sauce (hard sauce) 
 
serving size: 1 
categories: sauce, puddings 
 
1/2 cup  butter ; 1 stick or 1/4 lb.
1-1/2 cup  powdered sugar
1   egg ; yolk or whole
1/2 cup  bourbon ; to taste
 
cream butter and sugar over medium heat until all butter is absorbed. 
remove from heat and blend in egg. pour in bourbon gradually to your own 
taste, stirring constantly. sauce will thicken as it cools. serve warm 
over 
bread pudding. from: "lindatn" <lindatn37...@comcast.net> 
 
 
 
new orleans bread pudding 
 
serving size: 16 
categories: breads 
 
10 oz.  french bread ; stale crumbled
4 cup  milk
1-1/4 cup  sugar
3   egg
2 tsp  vanilla
1 cup  coconut
1 cup  pecans ; chopped
1 cup  raisins
1 tsp  cinnamon
1 tsp  nutmeg
 
combine all ingredients. mixture should be very moist but not soupy. 
pour into buttered 9 x 12 or larger baking dish. place into non-preheated 
oven. bake at 350 for approx 1 hr 15 min until top is golden brown. 
sauce: cream butter and sugar over med heat till all butter is absorbed. 
remove from heat and blend in egg yolk. pour in bourbon gradually to 
taste, stirring constantly. sauce thickens as it cooks. serve warm over 
warm pudding, or cold over cold (or warm over cold etc.). 
 
per serving (excluding unknown items): 174 calories; 8g fat (41.1% 
calories from fat); 5g protein; 21g carbohydrate; 1g dietary fiber; 43mg 
cholesterol; 149mg sodium. exchanges: 1/2 grain(starch); 0 lean meat; 
1/2 fruit; 0 non-fat milk; 1 1/2 fat. 
 
 
 
 
-- 
(ID: 3257) Mirror: rec.food.recipes: Thu, Mar 10, 2005


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