BREAD PUDDING WITH WHISKEY SAUCE
3 cups milk
4 cups coarse bread
1/4 cup melted butter
1/2 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup raisins
1 teaspoon cinnamon
In a large bowl, tear bread into small chunks. For best results use
stale bread. In a saucepan, scald milk and pour over bread. Cool and
add remaining ingredients, mixing well. Pour into a 11/2 quart casserole
coated with cooking spray. Place dish in a pan of hot water (1 inch deep)
and bake at 350 degrees for 1 hour, or until a table knife inserted into
pudding comes out clean.
Yields 8 servings.
8 tablespoons margarine
1 cup sugar
1/4 cup whiskey
Cook margarine and sugar together in a double boiler until mixture is
hot and thick and sugar is dissolved. Remove from heat. Add egg and beat.
Cool slightly and add whiskey. Serve over pudding.
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