Back Pudding:
2 Cups Stale Bread Cubes (French Bread is best)
4 Cups Milk, scalded
3/4 Cup Sugar
1 Tbsp. Butter
1/4 teas. Salt
4 Eggs, slightly beaten
1 teas. Watkins Vanilla Extract
1/2 to 1 Cup Coarsely Chopped Pecans (optional)
Whiskey Sauce:
1/2 Cup Sugar
1/4 Cup Water
2 Tbsp. Butter
1 or 2 Jiggers Bourbon Whiskey
Sak bread in milk 5 minutes. Add sugar, butter, salt, eggs, and vanilla. Mix well. Stir in pecans. Pour into 1-1/2 quart baking dish. Bake in pan of hot water for 1 hour at 350 degrees.
To make whiskey sauce, cook first three ingredients until dissolved. Remove from heat and add whiskey. Serve over bread pudding. Best served warm. Serves 4 to 5.
© Copyright 1999 The Rising
Stars Team
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