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Recipe Name: Bread Pudding With Whiskey Sauce #1 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
1 Loaf french bread
1 Quart(s) Milk
3 Eggs
2 Cup(s) Sugar
2 Tablespoon(s) Vanilla extract
1 Cup(s) Raisins
3 Tablespoon(s) Melted butter
1 Stick butter or margarine
1 Egg, beaten
2 Ounce(s) Bourbon whiskey, to taste
Directions:
Preheat oven to 350 degrees. Soak bread in milk. Crush with hands
tomake sure milk is soaked through. Add eggs, sugar, vanilla,
raisins;stir well. Pour margarine in bottom of heavy 9 x 14 inch baking
pan. Addbread mixture and bake until very firm, about 40 minutes. Cool
thepudding and top with whiskey sauce. When ready to serve, run
underbroiler until sauce is bubbly. Serve warm. To make Whiskey Sauce:
Creambutter and sugar together; cook in double boiler until very hot
and welldissolved. Add well-beaten egg and whip very fast so egg
doesn't curdle.Cool; add whiskey.BON TON RESTAURANTNEW ORLEANS, LAFrom
<A Taste of Louisiana>. Downloaded from Glen's MM Recipe
Archive,http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 248
Calories From Fat: 41
Total Fat: 4.6g
Cholesterol: 57.1mg
Sodium: 48.4mg
Potassium: 183.7mg
Carbohydrates: 48.9g
Fiber: <1g
Sugar: 46.9g
Protein: 3.9g


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