Jane's Favorite Tested Recipes
03/16/2008
Last Update
topics & recipes on just this site using Google
 | |
| |
|
Chicken |
|
Soup, Salad & Breads |
|
Vegetables & Spreads |
| |
| |
|
Miscellaneous Sandwiches & Appetizers |
|
Low Carbohydrate Recipes |
|
Jane's Favorite Tested Recipes
You are welcome to pass along a link to this site for your friends and family at:
www.braceface.com/tobejane
Please E-mail comments or questions for Jane
tobejane@earthlink.net
If you are new to the site and wish to be placed on my 'What's New' update list, just E-mail me and I'll put you on the list.
Jane Echols
Ft. Myers, Florida
Bread Pudding with Whiskey Sauce
|
¼ cup butter |
|
3 cups milk |
|
2 quarts day old French bread, cut into 1" squares (sourdough) |
|
½ cup cubed pineapple (use tidbits) |
|
½ cup raisins |
|
Pinch of salt |
|
½ cup sugar |
|
½ teaspoon cinnamon |
|
½ teaspoon nutmeg |
|
½ teaspoon vanilla |
|
3 large eggs, beaten |
Combine the milk and butter in a saucepan and heat until the butter is melted.
In a large mixing bowl combine the bread, pineapple, and raisins. Toss to mix. Add the milk and butter mixture, mix; and let it stand for several minutes so the bread can absorb the liquid.
Mix the sugar, salt, cinnamon, and nutmeg. Add the vanilla to the beaten eggs, and then mix in the sugar and spices. Pour all this over the bread and milk mixture and mix well.
Transfer pudding to a greased 1 ½ quart-baking pan and bake at 350 for 40 minutes or until golden brown. Serve warm, topped with about 3 tablespoons of whiskey sauce.
Whiskey Sauce:
|
1//4 cup butter, softened |
|
2 cups powdered sugar |
|
1 jigger bourbon |
Using an electric mixer, slowly cream the sugar into the butter. Slowly beat in the bourbon. Serve heated.
NOTE: This is the recipe from The Gumbo Shop on S. Peters Street in the French Quarter in New Orleans! However, I did decide that next time I am going to heat the whiskey sauce on the stove so it is completely liquid when I serve it. I heated it this time in the microwave, but then I also heated the bread pudding, and by the time I got to the last two pieces of pudding, the sauce wasn’t as liquid. And it really needs to be! I used sourdough French bread, which I got at the bakery at Publix. One round loaf OR one long loaf will give you the required amount. I used Wild Turkey bourbon because we had some.
I