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Name: Bread Pudding and Whiskey Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 Eggs; 6 c milk; 2 c Sugar; 2 ts Vanilla; 1/2 c Unsalted butter; 5 Eggs; 1 1/3 c Raisins; 11 oz French bread loaf; 1 c Sugar; 1/3 c Bourbon; 2/3 c Bourbon (approx.); 6 tb Unsalted butter

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INGREDIENTS

2 Eggs
6 c milk
2 c Sugar
2 ts Vanilla
Sauce:
1/2 c Unsalted butter
5 Eggs
1 1/3 c Raisins
11 oz French bread loaf
1 c Sugar
1/3 c Bourbon
2/3 c Bourbon ; (approx.)
6 tb Unsalted butter

Servings

INSTRUCTIONS

Recipe by: BENJAMIN STRONG (WWGQ25B) This is a classic New Orleans dessert and a favorite of many. There are numerous versions - almost every good Creole cook has her own. My wife developed this one after many years of experimenting. I do NOT think that you will be disappointed! This recipe will serve ten to twelve people - with seconds. Cover the raisins with the bourbon and let them soak overnight. Cube the bread in about 5/8 inch cubes. You will need 8 to 9 cups. In a large bowl combine bread and milk and let stand at room temperature until bread is very soft. In another bowl beat 5 eggs and 2 cups sugar and 3 Tbsp. melted butter. Stir this into the bread mixture. Drain raisins, reserving bourbon for sauce. Add raisins and vanilla to the bread mixture and stir well until mixed. Melt remaining 3 Tbsp. butter in a 9" x13" pan. Pour the pudding into the pan. Bake in a 350 degree oven until puffed and golden brown. This should take about 1 1/2 hours. For the sauce, cream 1/2 cup butter and 1 cup sugar. Beat in 2 eggs, one at a time. Transfer to the top of a double boiler set over simmering water. Stir in about 1/3 cup bourbon whiskey and additional if required. You might want to experiment with the amount. Cook the sauce, stirring, until it is thickened slightly. Serve warm sauce over warm bread pudding. Note - we have found both pudding and sauce can be frozen. Adjust bourbon, which should be a very good straight bourbon, to your taste. We use LOTS! Jack Daniels is NOT a bourbon and, IMHO, is not a good choice. We use Fitzgerald.JM. Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland) on May 12, 1997

NOTES

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Bread Pudding and Whiskey Sauce

2 Eggs
6 c milk
2 c Sugar
2 ts Vanilla
 Sauce:
1/2 c Unsalted butter
5 Eggs
1 1/3 c Raisins
11 oz French bread loaf
1 c Sugar
1/3 c Bourbon
2/3 c Bourbon (approx.)
6 tb Unsalted butter

Recipe by: BENJAMIN STRONG (WWGQ25B) This is a classic New Orleans dessert  and a favorite of many. There are numerous versions - almost every good  Creole cook has her own. My wife developed this one after many years of  experimenting. I do NOT think that you will be disappointed! This recipe  will serve ten to twelve people - with seconds.    Cover the raisins with the bourbon and let them soak overnight. Cube the  bread in about 5/8 inch cubes. You will need 8 to 9 cups. In a large bowl  combine bread and milk and let stand at room temperature until bread is  very soft. In another bowl beat 5 eggs and 2 cups sugar and 3 Tbsp. melted  butter. Stir this into the bread mixture. Drain raisins, reserving bourbon  for sauce. Add raisins and vanilla to the bread mixture and stir well until  mixed. Melt remaining 3 Tbsp. butter in a 9" x13" pan. Pour the pudding  into the pan. Bake in a 350 degree oven until puffed and golden brown. This  should take about 1 1/2 hours.    For the sauce, cream 1/2 cup butter and 1 cup sugar. Beat in 2 eggs, one at  a time. Transfer to the top of a double boiler set over simmering water.  Stir in about 1/3 cup bourbon whiskey and additional if required. You might  want to experiment with the amount. Cook the sauce, stirring, until it is  thickened slightly. Serve warm sauce over warm bread pudding. Note - we  have found both pudding and sauce can be frozen.    Adjust bourbon, which should be a very good straight bourbon, to your  taste. We use LOTS! Jack Daniels is NOT a bourbon and, IMHO, is not a good  choice. We use Fitzgerald.JM.    Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland)  on May 12, 1997

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Nutrition

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Serving Size: 1 Serving (6088g)
Recipe Makes: 1

Calories: 20948
Calories from Fat: 10407 (50%)

Amt Per Serving		% DV

	Total Fat 1156.3g	1542 %
	Saturated Fat 673.3g	3367 %
	Monounsaturated Fat 320.8g
	Polyunsanturated Fat 63g
Cholesterol 9996.3mg		3076 %
Sodium 4784.5mg		165 %
Potassium 6914.8mg		182 %
Total Carbohydrate 2353.4g		692 %
	Dietary Fiber 23.6g	95 %
	Sugars, other 2329.7g
Protein 292g		417 %
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Calories per serving: 20948

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