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Strategies & Market Trends : A.I.M Users Group Bulletin Board -- Ignore unavailable to you. Want to Upgrade?

To: Greg Higgins who wrote (3718)	1/1/1998 9:09:00 AM
From: OldAIMGuy	Read Replies (2) \| Respond to of 18928

Hi Greg, I'm not sure that I've posted the Bread Pudding recipe here. Here's the basics until I get back on my own computer: start with a pound loaf of day old bread, buns or donuts. Break into chunks about 1" in size. Arange in a large pyrex baking dish. Take 6 whole eggs, one quart of milk, a teaspoon of valnilla, one half cup of sugar and a cup of raisins and mix in a large bowl. This is poured over the bread. It's usually necessary to "smush" the bread into the batter to get it to soak up all the liquid. The pudding is baked in the oven at 325 deg. F for between 30 and 45 minutes. This varies with the baking dish more than anything. The sauce is made with one stick of butter, one cup of powdered sugar, one egg yoke and about 1/3 cup of Amaretto. Melt the butter in a sauce pan, mix in the Amaretto and then the powdered sugar. THis is done over very low heat and should be stirred constantly. When the mixture is getting hot, mix in the egg yoke and stir rapidly. You can remove it from the heat source and just stir to make sure the egg is uniformly distributed and is "set" by the heat. In my way of thinking, the bread pudding is there strictly as a vehicle for carrying the sauce!!! You can pour the sauce over the entire pudding after it all has cooled or over each individual serving. I like to soak the raisins overnight in Southern Comfort just to add another flavor! You can also use other fruits in place of the raisins, but that's my favorite. Hope you enjoy it and that it brings you good health and prosperity in 1998!! Now the recipe is world famouser!!! Best regards, Tom