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   MSGID: 35391.fidonet_cooking@1:105/500 2dc6d275   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fred's Bread Pudding With Whiskey Sauce   
    Categories: Alcohol, Pudding   
         Yield: 1 Batch   
       
         6 c  French bread; up to 8 c,   
              - stale, crumbled   
         4 c  Milk   
         2 c  Sugar   
         8 tb Butter; melted   
         3    Eggs   
         2 tb Vanilla   
         1 c  Raisins   
         1 c  Coconut; shredded   
         1 c  Pecans; chopped   
         1 ts Cinnamon   
         1 ts Nutmeg   
      
   MMMMM-----------------------WHISKEY SAUCE----------------------------   
       1/2 c  Butter   
     1 1/2 c  Powdered sugar   
         2    Egg yolks   
       1/2 c  Bourbon or rum; to taste   
       
     Combine all ingredients; mixture should be very moist, but not soupy.   
     Pour into buttered 9x12" or larger baking dish. Place into   
     non-preheated oven. Bake at 350?F for approximately 1 hour and 15   
     minutes, until top is golden brown. Serve warm with sauce.   
        
     Whiskey Sauce:   
        
     Cream butter and sugar over medium heat until all butter is absorbed.   
     Remove from heat and blend in egg yolk. Pour in bourbon gradually to   
     your own taste stirring constantly. Sauce will thicken as it cools.   
     Serve warm over warm bread pudding.   
        
     Notes:   
        
     * For variety of sauces, just substitute your favorite fruit juice or   
       liquor to complement your bread pudding.   
        
     * A nice variation is to use Pina Colada mix and rum.   
        
     Recipe by Fred Towner   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
    * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)   
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