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Whiskey Sauce

Description: "This is a recipe I used while at the Hilton Hotel in Fayetteville, Arkansas."
Recipe By: James T. Ehler

1 Quart Milk

4 Whole Eggs
1 1/3 Cups Granulated Sugar
Vanilla -- to taste
Cinnamon -- to taste

1 Gallon Bread Cubes -- fresh
1 Quart Raisins

1/4 Cup Butter, Unsalted

Whiskey Sauce

8 Each Egg Yolks

1 Cup Melted Butter
1/2 Cup Granulated Sugar
Whiskey -- to taste

Scald Milk.

Combine Milk with whole eggs, sugar, vanilla and cinnamon.

Combine Bread and Raisons.....Pour Milk mixture over Bread.

Dot Butter on top of pudding and bake in water bath, covered, at 375 degrees for approximately one hour or well set.

Step 1)  Beat Egg Yolks over moderate heat until thick.

Step 2)  Remove from heat and gradually beat in butter.

Step 3)  Add sugar and whiskey.

Serving Ideas: Serve with Whiskey Sauce on the side.

NOTES: This is a recipe I used while at the Hilton Hotel in Fayetteville Arkansas. Chef James


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