Orleans Bread Pudding with Whiskey Sauce
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
recipe comes from my friend in New Orleans and it is
marvelous. It's very easy to make."
1/2 cup sugar
2 cups milk
1/2 tsp. cinnamon
1 quart day old French bread
1/2 tsp. nutmeg
1/2 cup cubed pineapple
1 tsp. vanilla
1/2 cup raisins
2 eggs beaten
1/4 tsp. salt
stick butter, softened
2 cups powdered sugar
1/4 cup bourbon
milk and butter in a saucepan and heat until butter
a large mixing bowl, combine bread, pineapple and
and let stand several minutes to let bread absorb
sugar, salt and spices.
beaten eggs and vanilla and mix well.
over bread-milk mixture and stir until well mixed.
Pour into a well greased (use butter) 1½ quart baking
at 350Fº for 40 minutes.
make the sauce cream together butter and powdered
sugar. Slowly beat in bourbon.