r i p e

Quintin's Bread Pudding    (printer friendly)
Serves 8-10

Quintin's Bread Pudding3 cups milk
4 cups french bread
1/4 cup melted butter
1/2 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup raisins
1 teaspoon cinnamon

8 tablespoons butter
1 cup sugar
1 egg
1/4 cup whiskey

1. In a large bowl, tear bread into small chunks. For best results use stale bread. In a saucepan, scald milk and pour over bread. Let cool.

2. In another bowl, mix together the melted butter, 1/2 cup sugar, 2 eggs, salt, raisins and cinnamon. Pour over cooled bread and milk mixture and mix well. Pour into a greased 1 1/2 quart casserole.

3. Place casserole in a pan of hot water (1 inch deep) and bake at 350°F for 1 hour, or until a knife inserted into pudding comes out clean.

4. For the whiskey sauce, stir together the remaining 8 tablespoons of butter and 1 cup sugar in a double boiler until mixture is thick and sugar is dissolved. Remove from heat, add egg and beat. Cool slightly and add whiskey. Pour over pudding and serve.