Bread Pudding
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 9 x 9 dish and i usually double it and bake it in a 9 x 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   beaten eggs
3 cup  hot milk
2/3 cup  sugar
1/4 tsp  salt
1 Tbsp  butter
1/2 tsp  vanilla
1/4---1/2 tsp  cinnamon
1/2-1 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 30-40 minutes. this 
can easily be doubled. 
even better than the pudding is 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 
in slowly: beat yolks in one at a time: add whipping cream cook until 
slightly thickened, stiring quite often. 10 min 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: 9862) Mirror: rec.food.recipes: Mon, Nov 24, 2003


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