Bread Pudding with Whiskey Sauce - Southern Sideboards

Title:
Bread Pudding with Whiskey Sauce - Southern Sideboards

Yield:
8 Servings

Categories:
Pudding,
Alcohol,
Bread




Ingredients:





     6    Eggs


     1 c  Sugar


     1 pt Half and half


   1/4 ts Salt


     2 ts Vanilla


     6    Dinner rolls; torn in small


          -pieces


          


 1 1/2 c  Sugar


     1 cn (5 oz.) evaporated milk


     4 tb Margarine


     1    Egg; beaten,


     3 tb Whiskey






 Beat eggs well; add next four ingredients and blend together well. Fold


 torn rolls into egg mixture. Pour custard mixture into ungreased 3 quart


 baking dish and bake for 1 hour at 350 degrees F. Note: Do not start baking


 more than 1 1/2 hours before serving.


 


 While pudding is baking make the sauce: Combine all the ingredients except


 whiskey in top of a double boiler. Place over boiling water and cook,


 stirring well, until thick. Keep warm until serving time. Do not add


 whiskey until just before serving. Spoon the sauce over the bread pudding


 and serve.


 


 From: Sanjiv Singh - This is one of my personal favorites and always gets


 rave reviews. It extremely easy to make. Go to a gourmet bakery and buy day


 old rolls for this one. Recipe from the Southern Sideboards cookbook.


 


 Busted and entered for you by: Bill Webster


 Posted to MC-Recipe Digest V1 #889 by Bill Webster 
on


 Nov 08, 1997