*  Exported from  MasterCook II  *
 
                   Bread Pudding with Bourbon Sauce - T/L
 
 Recipe By     : T/L Foods of the World - American Cooking: Creole & Acadia
 Serving Size  : 8    Preparation Time :1:15
 Categories    : American                         Desserts
                 Tried & True
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   butter -- softened
    1      loaf          French bread -- 12-oz size
    1      quart         milk
    3                    eggs
    2      cups          sugar
      1/2  cup           raisins
    2      tablespoons   vanilla extract
 
 Preheat the oven to 350. With a pastry brush, spread the softened butter
 evenly over the bottom and sides of a 13 X 9 X 2-inch baking/serving dish. Set
 the dish aside.
 
 Break the bread into chunks, dropping then into a bowl as you proceed, and
 pour milk over them. When the bread is softened, crumble it into small bits
 and let it continue to soak until all the milk is absorbed.
 
 In a small bowl, beat 3 eggs and 2 cups of sugar together with a wire whisk or
 electric beater until the mixture is smooth and thick. Stir in the raisins and
 vanilla extract, then pour the egg mixture over the bread crumbs and stir
 until all the ingredients are well combined.
 
 Pour the bread pudding into the prepared dish, spreading it evenly and
 smoothing the top with a rubber spatula. Place the dish in a large shallow
 roasting pan set on the middle shelf of the oven and pour boiling water into
 the pan to a depth of about 1 inch. Bake for 1 hour, or until a knife inserted
 in the center of the pudding comes out clean.
 
 BOURBON SAUCE:
 
 1 stick butter, cut into 1/2-inch bits
 1 c. sugar
 1 egg
 1/2 c. bourbon
 
 Melt the butter bits in the top of a double boiler set over hot, not boiling
 water. 
 
 Stir sugar and the egg together in a small bowl and add the mixture to the
 butter. Stir for 2 to 3 minutes, until the sugar dissolves completely and the
 egg is cooked, but do not let the sauce come anywhere near a boil or the egg
 will curdle. Remove the pan from the heat and let the sauce cool to room
 temperature before stirring in the bourbon.
 
 Serve the bread pudding at once, directly from the baking dish, and present
 the sauce separately in a sauceboat or small bowl. 
 
 
 NOTE: 
 
 Needless to say, the better the bourbon, the better the sauce.
 
 
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 NOTES : This is excellent, always a hit at dinner parties.