* 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
BourbonThe 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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