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LOCATION: Recipes >> Breads Pudding >> Whiskey Sauce 03

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Bread Pudding with Whiskey Sauce
Yield: 8 servings

4 slices stale bread
3 1/2 c milk
1 tb vanilla
1/2 lb butter
4 tb sugar
4 eggs, seperated
pionch salt
raisins, (optional)

1/2 c sugar, granulated
1/4 lb butter, unsalted
1/4 c water
whiskey, to taste

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

Cook until dissolved. Remove from heat, add whiskey to individual
taste.

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