Quintin's Bread Pudding Serves 8-10 3 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. |