Place milk in saucepan and scald, bringing almost to a boil. (do not allow to boil). Add cinnamon and sugar, blending until smooth. Add scalded milk to eggs and whip thoroughly. Add remaining ingredients, except Whiskey Sauce, and mix lightly. Place in 1 1/2 quart baking dish. Bake @ 350 deg for approximately 45 minutes. Check with toothpick which should come out clean. When firm but boucy, cut into squares to serve, drizzling with Whiskey Sauce. Makes 6 servings. Pudding may be refrigerated for as long as 24 hours. Can be warned in micro, if covered with plastic wrap. Whiskey Sauce: In 1 quart saucepan, heat brown sugar, butter and whiskey to boiling over medium heat stirring constantly, cook about 5 minutes. Drizzle warm over bread pudding. Posted to Bakery-Shoppe Digest by Suzy-Q Lewis
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|Serving Size: 1 Serving (2096g)|
|Recipe Makes: 1|
|Calories from Fat: 2573 (37%)|
|Amt Per Serving||% DV|
|Total Fat 285.8g||381 %|
|Saturated Fat 79.9g||400 %|
|Monounsaturated Fat 101.2g|
|Polyunsanturated Fat 65.8g|
|Cholesterol 2273.8mg||700 %|
|Sodium 4820.9mg||166 %|
|Potassium 2492.9mg||66 %|
|Total Carbohydrate 990.7g||291 %|
|Dietary Fiber 11.1g||45 %|
|Sugars, other 979.6g|
|Protein 110.4g||158 %|
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Calories per serving: 6914
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