New Orleans Bread Pudding
here's a new orleans classic. it's from the bon ton cafe on magazine 
st. 
 
 
1   loaf french bread
1 quart  milk
3   eggs
2 cup  sugar
2 Tbsp  vanilla extract
1 cup  raisins
3 Tbsp  melted margarine
 
preheat oven to 350 f. soak bread in milk. crush with hands to make 
sure milk is soaked through. add eggs, sugar, vanilla, raisins and 
stir 
well. pour margarine in bottom of heavy 9 x 14 baking pan. add bread 
mixture, and bake till very firm, approximately 40 minutes. cool the 
pudding, cube it and put in individual dessert dishes. when ready to 
serve, add whiskey sauce and heat under broiler for a few minutes. 
 
whiskey sauce 
 
1 cup  sugar
1 stick  butter or margarine
1   egg, beaten
2 oz.  bourbon whiskey
 
cream sugar and butter and cook in a double boiler until very hot and well 
dissolved. add well-beaten egg and whip very fast so egg doesn't curdle. 
cool and add whiskey. serves 8 
 
 
 
-- 
(ID: 3260) Mirror: rec.food.recipes: Thu, Mar 10, 2005


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