Bread pudding with whiskey sauce #3
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Bread pudding with whiskey sauce #3
  Bread    Pudding    Dessert    Sauces  
Last updated 6/12/2012 1:10:19 AM. Recipe ID 37503. Report a problem with this recipe.
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      Title: Bread pudding with whiskey sauce #3
 Categories: Dessert
      Yield: 12 Servings
      2 tb Butter; softened
      1    (12-oz) loaf day old French
           -or Italian bread
      1 qt Milk
      3    Eggs
      2 c  Sugar
    1/2 c  Raisins
      2 tb Vanilla

      8 tb Butter cut into 1/2 inch
      1 c  Sugar
      1    Egg
    1/2 c  Bourbon
   Preheat oven to 350 degrees.
   With a pastry brush, spread softened butter over bottom and sides of
  a 9 x 13 x 2 inch pan.  Set aside.  Break bread into chunks and drop
  into bowl. Pour milk over bread.  When bread is softened, crumble it
  into bits and let it continue to soak until milk is absorbed.
   In a small bowl, beat eggs and sugar until smooth and thick.  Stir in
  raisins and vanilla.  Pour mixture over bread crumbs and stir until
  well combined.
   Pour bread pudding into buttered dish spreading it evenly and
  smoothing top.
   Place dish in a large shallow pan set on the middle shelf of oven
  and pour boiling water into pan to a depth of about 1 inch.  Bake 1
  hour or until a knife inserted in center comes out clean.
   Sauce: Melt butter bits in top of double boiler set over hot, not
  boiling water.
    Stir sugar and egg together in a small bowl and add mixture to the
  butter. Stir for 2-3 minutes until sugar dissolves completely and the
  egg is cooked. Don't let the sauce come to a boil or the egg will
  curdle. Remove pan from heat and let sauce cool to room temperature
  before stirring in bourbon.
   Serve at once with sauce served separately.
  From archives.  Downloaded from Glen's MM Recipe

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Recipe ID 37503 (Apr 03, 2005)

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