Title: Bread pudding with whiskey sauce #5
 Categories: Dessert
      Yield: 4 Servings
 
    1/2 lb Day old French bread
      1 oz Butter
  2 2/3 c  Milk
      2    Eggs
    2/3 c  Sugar
    1/2 ts Vanilla
      1 pn Nutmeg
    1/4 ts Cinnamon
      1    Apple; thinly sliced
    1/2    Basket strawberries
    1/3 c  Raisins

MMMMM-----------------------WHISKEY SAUCE----------------------------
    1/4 lb Brown sugar
    3/4 oz Bourbon whiskey
    1/2    Stick butter
    1/4 c  Cream
 
  Cut the bread into 1 x 1 cubes. Heat the butter over medium heat with
  the milk. Set aside to cool. Blend the eggs and sugar with the
  vanilla and spices. Add to the cooled milk and blend well. Arrange a
  layer of bread in a 4 in. pan, then a layer of apples and thinly
  sliced strawberries. Sprinkle raisins over the fruit, finishing with
  a layer of bread. Pour the milk mixture over all. Press down the
  bread to soak evenly. Press again after 20 minutes. Bake in waterbath
  at 350 F for 30 to 40 minutes or until slightly brown and the center
  is set. Serve with Whiskey Sauce. Whiskey Sauce: Add all ingredients
  and bring to a boil. Note: Bread pudding may be served warm or cold.
  The sauce should be served hot. It becomes cloyingly sweet when cold.
  
  BENTLEY'S
  
      128    SUTTER ST., SAN FRANSICO
  
  MARTIN RAY PINOT NOIR, 1980
  
  From the , downloaded