Recipe - Ruth Chris Steak House Bread Pudding

2 cup Milk
1 pn Cinnamon
One half cup Sugar
2 Eggs slightly beaten
One fourth cup Butter
1 pn Salt
3 cup Cubed French Bread; (stale
or oven crisp)
One half cup Seedless raisins
One fourth cup Whiskey Sauce

WHISKEY SAUCE
1 cup Packed brown sugar
One half cup Margarine or butter
3 tablespoon Whiskey; (up to 4)

Place milk in saucepan and scald, bringing almost to a boil. (do not allow
to boil). Add cinnamon and sugar, blending until smooth. Add scalded milk
to eggs and whip thoroughly. Add remaining ingredients, except Whiskey
Sauce, and mix lightly. Place in 1 One half quart baking dish. Bake @ 350 deg
for approximately 45 minutes. Check with toothpick which should come out
clean. When firm but boucy, cut into squares to serve, drizzling with
Whiskey Sauce. Makes 6 servings. Pudding may be refrigerated for as long as
24 hours. Can be warned in micro, if covered with plastic wrap.

Whiskey Sauce: In 1 quart saucepan, heat brown sugar, butter and whiskey to
boiling over medium heat stirring constantly, cook about 5 minutes. Drizzle
warm over bread pudding.

Posted to BakeryShoppe Digest by SuzyQ Lewis lewises@flatoday.infi.net
on Feb 07, 1998