Recipe#9207

Title: Bread Pudding 08

Newsgroups: rec.food.recipes 
 From: ranger@halcyon.com (sharon or Glenn gorman) 
 Subject: Bread Pudding and Whiskey Sauce 
 Organization: Dust in the End... 
 References: <3ao643$fq0@junior.wariat.org> 
 Date: Mon, 21 Nov 1994 14:25:30 +0000 
 Message-ID: <9411212329.ax17528@post.demon.co.uk> 

2 tablespoons butter, softened
 1-12 oz. loaf day old French or Italian bread
 1 quart milk
 3 eggs
 2 cups sugar
 1/2 cup raisins
 2 tablespoons vanilla
 Sauce
 8 tablespoons butter cut into 1/2 inch pieces
 1 cup sugar
 1 egg
 1/2 cup bourbon
 Preheat oven to 350 degrees.
 With a pastry brush, spread softened butter over bottom and sides of a 9
 x 13 x 2 inch pan.  Set aside.
 Break bread into chunks and drop into bowl.  Pour milk over bread.  When
 bread is softened, crumble it into bits and let it continue to soak until
 milk is absorbed.
 In a small bowl, beat eggs and sugar until smooth and thick.  Stir in
 raisins and vanilla.  Pour mixture over bread crumbs and stir until well
 combined.
 Pour bread pudding into buttered dish spreading it evenly and smoothing
 top.
 Place dish in a large shallow pan set on the middle shelf of oven and
 pour boiling water into pan to a depth of about 1 inch.  Bake 1 hour or
 until a knife inserted in center comes out clean.
 Sauce:
 Melt butter bits in top of double boiler set over hot, not boiling water.
  Stir sugar and egg together in a small bowl and add mixture to the
 butter.  Stir for 2-3 minutes until sugar dissolves completely and the
 egg is cooked.  Don't let the sauce come to a boil or the egg will
 curdle.  Remove pan from heat and let sauce cool to room temperature
 before stirring in bourbon.
 Serve at once with sauce served separately.