William Pollock's Eat Happy: Bread Pudding with Whiskey Sauce

Notes

I can't believe I didn't enter this into the Great Project before now: the sauce alone is worth making this dish for.

Ingredients

Bread Pudding
12 slices	french bread
1 wuart	milk, slightly warmed but not hot
3	large eggs, slightly beaten
2 cup	sugar
2 Tbl	vanilla
1 cup	pecans, coarsley diced
1/3 cup	seedless raisins

Whiskey Sauce
1 1/2 cups	sugar
3/4 cup (1 1/2 sticks)	butter or margaine, cut into 12 pieces
1/2 cup	bourbon
1/3 cup	water
1 tsp	cornstarch

Preparation

Chop bread into smallish cubes and put into a large bowl. Mix together milk, eggs, sugar and vanilla and pour over bread. mix lighty with wooden spoons. Add pecans and raisins and add to mix

Pour pudding into a large, buttered souffle dish and bake for 55 minutes. Cut edges with sharf knife to unmold.

Whiskey sauce: whisk together ingredients in a saucepan and simmer while stirring constantly until sauce is some thickened.

Serve half the sauce over the pudding and arrange the rest in a gravy bowl to be served alongside.

Primary Category:

Desserts

Seconary Categories:

**New06
Asst'd Comfort Food
Bill's Favorite
Makes You Fat

Source:

"The Dinah Shore Cookbook", Dinah Shore, page 366.