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Whiskey Bread Pudding


1 loaf French bread, crumbled
1 quart milk
3 eggs, slightly beaten
2 cups sugar
2 tblsp vanilla
1 cup raisins
3 tblsp butter

Soak bread in milk, mixing with hands until well mixed. Add eggs, sugar, vanilla, and raisins. Butter a 9x13 inch baking dish with all of the butter. Pour mixture into dish and bake at 350 deg. F. for about 1 hour or until very firm. Cool.

Sauce:
0.25 lb butter
1 cup sugar
1 egg, well beaten
2-3 tblsp whiskey

Cream butter and sugar and heat in top of double boiler until dissolved. Add egg and whip quickly. Cool, and add whiskey.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.