2 c Milk
1 pn Cinnamon
1/2 c Sugar
2 Eggs slightly beaten
1/4 c Butter
1 pn Salt
3 c Cubed French Bread; (stale
-or oven crisp)
1/2 c Seedless raisins
1/4 c Whiskey Sauce
WHISKEY SAUCE
1 c Packed brown sugar
1/2 c Margarine or butter
3 tb Whiskey; (up to 4)
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.
Yields
1 Servings