Bread pudding with whiskey sauce - southern sideboards

8 Servings

Ingredients

Quantity Ingredient
6 Eggs
1 cup Sugar
1 pint Half and half
¼ teaspoon Salt
2 teaspoons Vanilla
6 Dinner rolls; torn in small pieces
<--SAUCE-->
1½ cup Sugar
1 can (5 oz.) evaporated milk
4 tablespoons Margarine
1 Egg; beaten,
3 tablespoons Whiskey

Directions

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 1½ 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 <thelma@...> on Nov 08, 1997

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