1 Loaf French bread loaf; 1
-1/2 feet long
1 qt Whole milk
3 Jumbo eggs; beaten
2 c Sugar
2 tb Vanilla
1 ts Cinnamon
1 c Raisins
3 tb Butter
-SAUCE-
1 Stick butter
1 c Sugar
1 Egg; beaten
1/4 c Bourbon
In a large bowl, break or cube bread into bite-size pieces. Pour milk over
the bread and soak for 1 hour. Mix well. Add the 3 beaten eggs and 2 cups
sugar. Stir in vanilla, cinnamon and raisins. Melt 3 tablespoons butter in
a 13″x9″x2″ baking pan, and tilt the pan to coat all sides. Pour in pudding
and bake for 1 hour at 375 degrees. Sauce: In the top of a double boiler,
melt stick of butter and cup of sugar. Add beaten egg gradually, stirring
with a wire whisk. Cool slightly. Add bourbon. If serving right away, pour
warm sauce over pudding. If not, warm sauce slightly before serving and
serve in a sauce boat.
Yields
1 Servings