Bread Pudding

Bread Pudding
From Alzina Pierce of the Bon Ton Restaurant

Sent to Laura by Dianne, who says the recipe comes from her mother who used to own a cafe in New Orleans. This is supposed to be the favorite bread pudding for locals and visitors alike.

Bread Pudding

1 loaf French bread
1 quart milk
3 eggs
2 cups sugar
2 tablespoons vanilla
3 tablespoons margarine / butter
1 cup raisins (more or less, to taste)

Soak bread in milk. Crush with hands until well mixed.
Add eggs, sugar, vanilla, and raisins.
Stir well.
Poor margarine in bottom of THICK PAN.
Bake until firm (time and temp not specified, Dianne recommended 350 – 375 degrees, checking after 35 minutes).
Cool, then cube pudding and place in dessert bowls.
To serve, add sauce and heat under broiler (or microwave)
(note: we usually just put in bowls while hot, then add sauce and serve).

Whiskey Sauce

1 stick butter or margarine
1 cup sugar
1 well beaten egg

Cream sugar and butter.
Cook in double boiler until hot and well dissolved.
Quickly whip in the egg.
Let cool, then add whiskey to taste.

Substitutions: use other crusty bread. Use peaches, pineapple, fruit cocktail, or cherries for the raisins. Use rum instead of whiskey. Use rum or whiskey flavoring.

For special occasions, top with meringue before baking.