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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fred's Bread Pudding With Whiskey Sauce
 Categories: Alcohol, Pudding
      Yield: 1 Batch
 
      6 c  French bread; up to 8 c,
           - stale, crumbled
      4 c  Milk
      2 c  Sugar
      8 tb Butter; melted
      3    Eggs
      2 tb Vanilla
      1 c  Raisins
      1 c  Coconut; shredded
      1 c  Pecans; chopped
      1 ts Cinnamon
      1 ts Nutmeg

MMMMM-----------------------WHISKEY SAUCE----------------------------
    1/2 c  Butter
  1 1/2 c  Powdered sugar
      2    Egg yolks
    1/2 c  Bourbon or rum; to taste
 
  Combine all ingredients; mixture should be very moist, but not soupy.
  Pour into buttered 9x12" or larger baking dish. Place into
  non-preheated oven. Bake at 350?F for approximately 1 hour and 15
  minutes, until top is golden brown. Serve warm with sauce.
  
  Whiskey Sauce:
  
  Cream butter and sugar over medium heat until all butter is absorbed.
  Remove from heat and blend in egg yolk. Pour in bourbon gradually to
  your own taste stirring constantly. Sauce will thicken as it cools.
  Serve warm over warm bread pudding.
  
  Notes:
  
  * For variety of sauces, just substitute your favorite fruit juice or
    liquor to complement your bread pudding.
  
  * A nice variation is to use Pina Colada mix and rum.
  
  Recipe by Fred Towner
 
MMMMM
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