---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Bread Pudding with Whiskey Sauce
  Categories: Cajun, Desserts, Sauces
       Yield: 8 servings
  
 -------------------------------BREAD PUDDING-------------------------------
       4 ea Slices stale bread                  1 tb Vanilla
       4 tb Sugar                               1 x  Salt, pinch
   3 1/2 c  Milk                              1/2 ea Block butter
       4 ea Eggs, separatged                    1 x  Raisins (optional)
 
 -------------------------------WHISKEY SAUCE-------------------------------
     1/2 c  Sugar                             1/4 ea Block butter
     1/4 c  Water                               1 x  Whiskey, to taste
  
   BREAD PUDDING:
   Break bread into ovenproof dish (1-1/2 quart at least).  Soften
   bread with small amount of milk.  Beat sugar and egg yolks.  Add
   milk, stir well.  Add vanilla and salt.  Pour milk mixture over
   bread.  Fold in raisins if used.  Cut butter into chunks and fold
   in.  Place dish in pan of water and bake at 300 degrees for 40-50
   minutes, or until a silver knife inserted comes out clean.  Make
   meringue adding 2 level tablespoons sugar to each egg white.
   Spread, and return to 350 degree oven until brown (browning in a
   slow oven prevents falling).  Serve warm
   WHISKEY SAUCE:
   Cook until dissolved.  Remove from heat, add whiskey to individual
   taste.
   From “Talk About Good”  Submitted by Mrs. Henry Gauthier, Sr.
   I haven't tried this one, but it sure looks good.  It is quite
   different, what with the meringue, than that served up at Prejeans.
  
 -----