IRC Chat Number 47 The FareShare Menu March 13, 1999 Bread Pudding and Bourbon Sauce
	* 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. - - - - - - - - - - - - - - - - - -