---------- Recipe via Meal-Master (tm) v8.03
  
       Title: BREAD PUDDING WITH WHISKEY SAUCE
  Categories: Cajun, Desserts
       Yield: 8 servings
  
 -----------------------BREAD PUDDING-----------------------
       4 ea Slices stale bread
       4 tb Sugar
   3 1/2 c  Milk
       4 ea Eggs, separatged
       1 tb Vanilla
       1 x  Salt, pinch
     1/2 ea Block butter
       1 x  Raisins (optional)
 
 -----------------------WHISKEY SAUCE-----------------------
     1/2 c  Sugar
     1/4 c  Water
     1/4 ea Block butter
       1 x  Whiskey, to taste
  
   BREAD PUDDING:
   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 WHISKEY SAUCE:
   Cook until dissolved.  Remove from heat, add whiskey
   to individual taste.
   From “Talk About Good”  Submitted by Mrs. Henry
   Gauthier, Sr. I haven't tried this one, but it sure
   looks good.  It is quite different, what with the
   meringue, than that served up at Prejeans.
  
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