bread pudding with bourbon sauce
 
note: even though this calls for raisins i always use 
something else. usually dried cranberries, but dried cherries also work 
or you can leave them out entirely. this makes a 9x 9 dish and i 
usually double it and bake it in a 9x 13 dish. remember if using a 
glass dish lower the oven 25 degrees. 
 
1-1/2 cup  torn bread (not too fresh, whole wheat is ok)
2 large  eggs beaten
3 cup  hot milk
2/3 cup  sugar
1/4 tsp  salt
1 Tbsp  butter
1/2 tsp  vanilla
1/4 to 1/2 tsp  cinnamon
1/2 to 1 cup  chopped nuts
1/2 cup  raisins (optional)
 
combine all but the bread and eggs. then add eggs (so the milk will 
have cooled some) and bread. let it sit until all the bread is soggy. 
pour into a greased 9" square pan. bake at 350 degrees for 30 to 40 
minutes. this can easily be doubled. 
 
note: even better when the pudding is served with the 
bourbon sauce that i serve it with. 
 
 
bourbon sauce: 
 
1/3 cup  butter
1 cup  sifted confectioners sugar
3 Tbsp  bourbon or other liquor-amaretto or rum are good
  substitutes
2   egg yolks
1/2 cup  whipping cream
 
beat butter until soft in the top of a double boiler over hot but not 
boiling water. add sugar gradually and beat until creamy. beat in 
bourbon slowly. beat yolks in one at a time. add whipping cream and cook 
until slightly thickened, stirring quite often. every 10 minutes or so. 
you can easily double the sauce, but don't try to triple it for it takes 
too long to get it thickened. 
 
 
 
 
(ID: 74724) Mirror: rec.food.recipes: Mon, Feb 21, 2005


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