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Title: Bread Pudding with Jack Daniels Sauce
Categories: Dessert
Yield: 10 Servings
| 1 1/2 | c | Raisins, macerated |
| 2/3 | c | Whiskey |
| 8 | c | Sourdough bread, cubed |
| 6 | c | Milk, skim |
| 1 1/3 | c | Egg Beaters 99% egg substitute |
| 2/3 | c | Sugar |
| 6 | tb | Butter, melted |
| 3 | ts | Vanilla |
| SAUCE | ||
| 1 | Stick butter, unsalted, softened | |
| 1/2 | c | Sugar |
| 1/2 | c | Egg Beaters 99% egg substitute |
| 1 | c | Whiskey, to taste |
Start the raisins macerating in the whiskey. In a large bowl, combine the bread cubes with the milk and let stand, stirring occasionally for at least 2 hours, or until the crusts are very soft. In a bowl, beat the egg beaters , sugar, butter and vanilla. Add this to the bread mixture along with the raisins and whiskey -- stir to combine well. Transfer this mixture to a well-buttered 2 1/2 - 3 quart gratin dish. Chill, covered, overnight.
Bring to room temp. Stir and bake at 375 for 1 hour, til edge is puffed and knife comes out clean. Serve warm topped with Jack Daniels sauce.
TO MAKE SAUCE:
Cream together butter and sugar and beat in Egg Beaters. Place in double boiler, add whiskey and cook, stirring continuously until slightly thickened. Serve hot in a small pitcher that has been preheated with very warm water. If sauce curdles, whisk vigorously to bring it back together.
Recipe by: =20