Whiskey Sauce (Hard Sauce)

Serving Size: 1
Categories: Sauce, Puddings

1/2 cup Butter ; 1 stick or 1/4 lb.
1 1/2 cup Powdered sugar
1 Egg ; yolk or whole
1/2 cup Bourbon ; to taste

Cream butter and sugar over medium heat until all butter is absorbed.
Remove from heat and blend in egg. Pour in bourbon gradually to your own
taste, stirring constantly. Sauce will thicken as it cools. Serve warm
over
bread pudding. From: "lindatn" >



New Orleans Bread Pudding

Serving Size: 16
Categories: Breads

10 oz French bread ; stale crumbled
4 cup milk
1 1/4 cup sugar
3 egg
2 tsp vanilla
1 cup coconut
1 cup pecans ; chopped
1 cup raisins
1 tsp cinnamon
1 tsp nutmeg

Combine all ingredients. Mixture should be very moist but not soupy.
Pour into buttered 9 x 12 or larger baking dish. Place into non-preheated
oven. Bake at 350 for approx 1 hr 15 min until top is golden brown.
Sauce: Cream butter and sugar over med heat till all butter is absorbed.
Remove from heat and blend in egg yolk. Pour in bourbon gradually to
taste, stirring constantly. Sauce thickens as it cooks. Serve warm over
warm pudding, or cold over cold (or warm over cold etc.).

Per Serving (excluding unknown items): 174 Calories; 8g Fat (41.1%
calories from fat); 5g Protein; 21g Carbohydrate; 1g Dietary Fiber; 43mg
Cholesterol; 149mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.




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