Bread pudding with whiskey sauce - southern sideboards
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Bread pudding with whiskey sauce - southern sideboards
  Bread    Pudding    Southern    Alcohol    Sauces  
Last updated 6/12/2012 1:10:19 AM. Recipe ID 37506. Report a problem with this recipe.
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      Title: Bread pudding with whiskey sauce - southern sideboards
 Categories: Pudding, Alcohol, Bread
      Yield: 8 Servings
 
      6    Eggs
      1 c  Sugar
      1 pt Half and half
    1/4 ts Salt
      2 ts Vanilla
      6    Dinner rolls; torn in small
           -pieces
           <--SAUCE-->
  1 1/2 c  Sugar
      1 cn (5 oz.) evaporated milk
      4 tb Margarine
      1    Egg; beaten,
      3 tb Whiskey
 
  Beat eggs well; add next four ingredients and blend together well.
  Fold torn rolls into egg mixture. Pour custard mixture into ungreased
  3 quart baking dish and bake for 1 hour at 350 degrees F. Note: Do
  not start baking more than 1 1/2 hours before serving.
  
  While pudding is baking make the sauce: Combine all the ingredients
  except whiskey in top of a double boiler. Place over boiling water
  and cook, stirring well, until thick. Keep warm until serving time.
  Do not add whiskey until just before serving. Spoon the sauce over
  the bread pudding and serve.
  
  From: Sanjiv Singh - This is one of my personal favorites and always
  gets rave reviews. It extremely easy to make. Go to a gourmet bakery
  and buy day old rolls for this one. Recipe from the Southern
  Sideboards cookbook.
  
  Busted and entered for you 




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Recipe ID 37506 (Apr 03, 2005)

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