Bread Pudding with Whiskey Sauce

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Cooking time: About 45 minutes
Prep time: About 45 minutes

Makes: 12 servings

    

Ingredients

• 1         loaf sourdough French bread (about 1 1/2 lbs.)
• 1         quart milk
• 3         eggs, beaten
• 2 cups    sugar
• 2 T.       vanilla
• 1 cup    raisins
• 2 T.       mild olive oil

Whiskey Sauce

• 1 cup      sugar
• 1/2 cup      mild olive oil
• 1          egg, beaten
• 2 oz.       Bourbon whiskey (or other liquor such as rum)

    

Directions

1. Tear bread into chunks and soak in milk. Mash with your hands to work milk into bread.
2. Add eggs, sugar, vanilla, oil and raisins. Stir well.
3. Coat bottom of 9x14" baking pan with shortening.
4. Add bread mixture and bake 40 minutes until firm in 350 deg. preheated oven.
5. Cool pudding, cut into 9 pieces, and place in dessert dishes.
6. Before serving, pour on sauce and broil 5 minutes. Don't burn the sauce.

Sauce

1. Cream sugar and egg until well mixed.
2. Add olive oil and liquor, and stir until sugar dissolves.

 

Based on a classic New Orleans style recipe for bread pudding with whiskey sauce by Alzina Pierce.
Collected Feb. 3, 2000 from Bon Ton Cafe, 401 Magazine St., New Orleans.

 

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