Roxie's Bread Pudding
I've eaten this one... don't pass it up folks!
1 loaf of French bread
1 qt. milk
2 cups sugar
1 cup golden raisins
2 cups pineapple tidbits
5 eggs (beaten)
½ cup butter or margarine
Break up bread into small pieces in a large bowl. Add milk and press
bread into milk until moistened. Add sugar raisins, pineapple, and
beaten eggs and stir until well mixed. Add butter/margarine in “pats”
and cut throughout pudding mixture. Bake in a large baking dish at 350°
for approximately 1-1/2 hours or until center is no longer milky.
Whisky Sauce
¼ cup whiskey/bourbon or rum (pineapple juice can be substituted for
non-alcoholic sauce)
3 egg yolks
½ cup butter or margarine
2 cups confectioner’s sugar
Add whiskey, or substitute, juice and egg yolks into a small sauce pan
and whisk to blend add butter and sugar and cook on medium to
medium-high heat stirring with a whisk until mixture comes to a boil.
Continue cooking on low temperature stirring occasionally for another
3-5 minutes.
Sauce may be drizzled over pudding when serving.