reo@teltone (R. E. Overby) (07/24/83)
This recipe is attributed to a New Orleans dining spot
whose name escapes me, but around home it is simply
known as 'Alice's Bread Pudding..
FLAN DE PAN PERDU LE CREOLE
Ingredients: 1 1pound loaf day-old french bread
(broken into aprox 1" pieces)
4.25 cups milk
2 eggs, lightly beaten
1.5 cups sugar
0.25 cup raisins
3 Tablespoons butter (no margerine please!)
1.5 Teaspoons vanilla (real if available)
Bourbon (or Brandy) Sauce
Directions:
Soak bread in milk until it is softened and combine
until mixture is fairly smooth. Stir in eggs, sugar
raisins, butter, and vanilla. Pour into a buttered
baking dish, 9 x 12 inches, and bake in a 325 deg F
oven for 2 hours or until well browned. Serve warm
with Bourbon or Brandy Sauce.
Bourbon Sauce:
1 cup sugar
3 Tablespoons water
0.5 cup butter
(melted, gently)
1 egg, well beaten
0.33 cup Bourbon (or Brandy)
Directions:
Cook sugar and water over a moderatly high flame,
washing down any undisolved sugar clinging to the
sides of the pan with a brush dipped in cold water,
until sugar is completely dissolved. Stir in butter
quickly beat in egg, and cook over a low flame,
stirring for four minutes or until well combined and
slightly thickened. DO NOT LET BOIL. Stir in Bourbon.
Makes about 1.75 cups.
Eat and enjoy! Definitely not on low carbohydrate diets, but
pretend you're loading up for a 10K.
Thanks to my wife, Alice, for a lot of good eating!
Robert Overby
!teltone!reodje@5941ux.UUCP (07/25/83)
Hmm... my favorite desert is the Gobi. Perhaps you meant dessert?