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Cajun Bread Pudding With Hot Whiskey Sauce
Serving Size: 12

1 1/2 loaf French bread, crust removed
3 large eggs
2 cups milk
1/3 cup vanilla extract
1 1/2 cups sugar
3 tablespoons cinnamon
3/4 teaspoon cinnamon
2 3/4 teaspoons nutmeg, freshly grated
3/8 cup raisins
2 large bananas, mashed
3/4 cup unsalted butter, cut in pieces

In a large bowl, let bread soak in 4 cups of water for 5 minutes.
Transfer bread to colander. Press out as much water as possible.
Arrange in well buttered baking pan (13x9x2"). In a large bowl
whisk together eggs, milk and vanilla. Whisk in sugar, 3/4 tsp.
of cinnamon and 3/4 tsp. of nutmeg. Pour over bread mixture. Add
raisins and bananas to bread mixture. Stir to combine well. Smooth
top of pudding. Dot with butter. Sprinkle with remaining cinnamon
and nutmeg. Bake in middle of preheated 325 oven for 1 hour and
15 minutes.


Hot Whiskey Sauce

1 cup unsalted butter
1 1/2 cup sugar
1/2 cup Scotch whiskey
2 large eggs, beaten lightly

In high-sided saucepan melt butter over moderate heat. Add sugar.
Cook mixture, stirring constantly, for 2 minutes or until bubbly.
Remove pan from heat. Stir in whiskey gradually. Cook over low heat
until sugar is dissolved. Stir 1/4 cup of the mixture into the
eggs. Stir eggs in mixture. Stir sauce over low heat for 10 seconds,
or until thickened. Makes 3 cups.

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