BREAD PUDDING WITH WHISKEY SAUCE

[Duckie Ž]

BREAD PUDDING WITH WHISKEY SAUCE

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For Marianne Sanders, Columbus. I've never tasted better. It is by
Alzina Pierce, a chef at the Bon Ton Restaurant in New Orleans. From
LA Bonne Cuisine: Cooking New Orleans Style.

1 loaf (1 lb.) French bread
1 quart milk

3 eggs

2 cups sugar

2 tablespoons vanilla

1 cup raisins

3 tablespoons margarine, melted

Whiskey Sauce, recipe follows

In a bowl, soak bread in the milk. Crush with hands until well-mixed.

Add eggs, sugar, vanilla and raisins. Stir well.

Pour margarine into a 13x9-inch glass pan, add pudding mixture and
bake in a 350-degree oven about 45 minutes, until very firm or a knife
inserted in the center comes out clean. Let cool.

Cut pudding into squares and place in individual dessert dishes.

When ready to serve, drizzle with some of the Whiskey Sauce and heat
under the broiler. Serve more sauce on the side.

Whiskey Sauce

1 stick butter or margarine
1 cup sugar

1 egg

Whiskey

Heat butter and sugar together in a double boiler until very hot and
sugar is well-dissolved.
Beat the egg well. Pour a little of the butter mixture into the egg,
then return the mixture to the double boiler, whisking constantly so
the egg doesn't curdle.

Let cool. Add whiskey to taste.