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BREAD PUDDING

Mark Seifert/Bourbon Street Blues & Boogie Bar

Wednesday, May 26, 1999 Recipe #2285

Ingredients:

1 c raisins

Three cans of sliced peaches in juice

8 c milk

2 c heavy whipping cream

8 eggs

3 c sugar

1 c walnuts

1 bag toffee pieces

2 T cinnamon

2 T nutmeg

1 T vanilla

Two loaves stale French bread

2 sticks butter

Directions: Combine all ingredients except bread and butter. Break bread into mixtrure and fold in until soggy. Butter large pan and pour mixture in. Top with melted butter. Place pan in large pan with an inch of water and bake at 350° for thirty minutes. Remove water pan and bake another 45 minutes. Top with cream sauce or whiskey sauce.

Whiskey Sauce:

6 eggs

2 c sugar

1 T vanilla

1 c milk

2 T cornstarch

1/2 c cold water

1/2 c Jack Daniels

Directions: In sauce pan, mix eggs over medium heat until slightly thickened. Add sugar, vanilla, and milk. Continue to heat but let the mixture come to a boil. In a small bowl, combine cornstarch and water. Add to the mixture stirring constantly. Add the whiskey and stir until thick enough to coat the spoon.