Here's a New Orleans classic. It's from the Bon Ton Cafe on Magazine
St.

New Orleans Bread Pudding

1 loaf French bread
1 quart milk
3 eggs
2 cups sugar
2 Tbsp. vanilla extract
1 cup raisins
3 Tbsp. melted margarine

Preheat oven to 350 F. Soak bread in milk. Crush with hands to make
sure milk is soaked through. Add eggs, sugar, vanilla, raisins and
stir
well. Pour margarine in bottom of heavy 9 x 14 baking pan. Add bread
mixture, and bake till very firm, approximately 40 minutes. Cool the
pudding, cube it and put in individual dessert dishes. When ready to
serve, add whiskey sauce and heat under broiler for a few minutes.

Whiskey Sauce

1 cup sugar
1 stick butter or margarine
1 egg, beaten
2 ounces bourbon whiskey

Cream sugar and butter and cook in a double boiler until very hot and well
dissolved. Add well-beaten egg and whip very fast so egg doesn't curdle.
Cool and add whiskey. Serves 8



--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/