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March 13, 1999

 

 

 

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March 13, 1999

Bread Pudding and Bourbon Sauce

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                      *  Exported from  MasterCook  *
                     Bread Pudding and Bourbon Sauce 
Recipe By     : The Edmonton Journal, 26 Nov 1997
Serving Size  : 1    Preparation Time :0:00
Categories    : FareShare Chat 047
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        stale cinnamon buns -- [500g]
   4      cups          milk -- [1L]
   4      large         eggs
   2      cups          sugar -- [500mL]
   2      teaspoons     vanilla extract -- [10mL]
   1      cup           raisins -- [250mL]
                        Unsalted butter
                        **Bourbon Sauce**
   8      tablespoons   unsalted butter -- [125mL]
   1      cup           powdered sugar -- [250mL]
                        [icing sugar]
   1                    egg
                        Bourbon
The day before serving soak the cinnamon buns in milk.
The next day butter a baking dish. Preheat oven to 350F [180C].
Tear the soaked buns apart. Add the 4 large eggs, 2 cups of sugar, 
raisins and vanilla.  Mix well.
Bake, covered, for 1 hour then uncover and bake an additional 15 to 30 
minutes until set.
Bourbon Sauce:
Melt the 8 tablespoons of butter. Remove from the heat and beat in the 
powdered sugar until completely smooth. Beat in the egg and add bourbon
to taste.
Source - The Food section of The Edmonton Journal, 26 November 1997; 
edited by Judy Schultz.
Formatted for MasterCook by Hallie du Preez.
Contributed to #FareShare IRC Chat, 13 March 1999, by allium.
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