If someon has a definative way to get into the old archives from the Swap could they post it ..

The only way I found was to look at the last numbers on my old "Favorites" list so I would..

know what archive page a particular recipe I wanted was on. So just a manual search for something I knew was there.

 
New Orleans Bread Pudding w/ Whiskey Sauce (from Diane?)

Bread Pudding with Whiskey Sauce

Recipe By : Mike Raso of the French
Quarter Cafe in Canmore, AB CANADA
Serving Size : 10
Categories : Desserts & Biscuits


4 cups stale bread -- cubed
1/2 cup raisins
1/2 cup coconut -- optional
1/2 cup chopped pecans -- optional
2 1/2 tb cinnamon
2 cups milk
1 cup sugar
1/4 cup butter -- melted
2 eggs
1 1/2 tsp vanilla

1/2 cup melted butter
1 1/2 cups icing sugar
2 egg yolks
1/2 cup Bourbon

Pudding: Layer the bread in a buttered baking dish with the raisins, coconut, pecans and cinnamon. Whisk together the milk, sugar, butter, eggs and vanilla. Pour the batter over the bread layer. The mixture should be very moist but not soupy. Set the oven at 350 degrees F, but do not preheat it. Put the pan into the oven as you turn the oven on.
Bake for about 1 hour 15 minutes, until top
is golden brown. Serve hot with sauce.

Sauce: Blend the butter and the sugar over
medium heat in a saucepan
until all the butter is incorporated.
Remove from the heat and whisk in
the egg yolks. Slowly stir in the bourbon,
whisking constantly. Sauce
will thicken as it cools. Serve warm over
warm bread pudding. Store in
fridge.

 
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