Bread pudding w/whiskey sauce/brennan's recipe
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Bread pudding w/whiskey sauce/brennan's recipe
  Bread    Pudding    Fruit  
Last updated 6/12/2012 1:10:18 AM. Recipe ID 37487. Report a problem with this recipe.
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      Title: Bread pudding w/whiskey sauce/brennan's recipe
 Categories: Desserts, Fruit
      Yield: 1 Servings
 
     10 sl Day-old French Bread,
           -crust; removed
           Broken into pieces
      4 c  Milk; scalded
      1 c  Cream
      4    Eggs
      1 c  Sugar
      1 ts Vanilla
      1 ts Cinnamon
    1/2 ts Nutmeg
    1/4 c  Butter
    1/2 c  Raisins
 
  Butter baking dish.  Cut the day old French bread into 2" thick
  slices. (Remove crust first).  Butter one side of Bread.  Place bread
  in the baking dish - in one layer - butter side up. Combine milk,
  cream; add beaten eggs and sugar.  Stir until the sugar is dissolved.
  Add the seasoning, the melted butter and the raisins.  Pour over the
  bread and allow to stand until the mixture is absorbed.  This can be
  left to stand overnight in the refrigerator. Preheat the oven 350x.
  Bake the pudding in a bain Marie - a roasting dish big enough to hold
  the baking dish. Add hot water - at least 2".  Bake until a knife
  inserted in the middle comes out clean. I like to soak my raisins in
  some brandy, bourbon, or rum. Whiskey Sauce for Bread Pudding
  Ingredients 3 egg yolks, 1 cup sugar, 1 tsp. vanilla, 1 1/2 cup milk,
  1 Tbl. cornstarch, 1/ 4 cup water, 1 1/2 oz. brandy.
  
  Directions : In a sauce slightly beat egg yolks then add the next
  three ingredients and blend well.  Cook over low heat until mixtue
  comes to a boil. Blend cornstarch in water and stir into hot mixture.
  Continue cooking until thickened. Remove from heat and stir in
  brandy. Serve when cooled. 




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Recipe ID 37487 (Apr 03, 2005)

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