BREAD PUDDING
4 ea Slices stale bread
3 1/2 c Milk
1 tb Vanilla
1/2 ea Block butter
4 tb Sugar
4 ea Eggs, separatged
1 x Salt, pinch
1 x Raisins (optional)
WHISKEY SAUCE
1/2 c Sugar
1/4 ea Block butter
1/4 c Water
1 x Whiskey, to taste
BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least).
Soften bread with small amount of milk. Beat sugar and egg yolks. Add
milk, stir well. Add vanilla and salt. Pour milk mixture over
bread. Fold in raisins if used. Cut butter into chunks and fold in.
Place dish in pan of water and bake at 300 degrees for 40-50 minutes,
or until a silver knife inserted comes out clean. Make meringue
adding 2 level tablespoons sugar to each egg white. Spread, and
return to 350 degree oven until brown (browning in a slow oven
prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved.
Remove from heat, add whiskey to individual taste. From “Talk About
Good”
Yields
8 servings