Preparation:
Scald milk. Melt butter in milk, and stir in sugar. Pour over bread and
raisins. Let stand 15 minutes (this is important). Add beaten eggs, salt,
nutmeg, and vanilla. Bake in a well-greased 1 1/2 quart dish at 350 degrees
for 35 to 45 minutes. Serve warm, topped with cognac sauce.
Cognac sauce
Heat butter and sugar in top of double boiler till both are melted. Beat in
egg with wire whisk. Stir in liquor and serve over pudding. Don't let it
get too warm after egg is added, or it will curdle. This will hold on top
of
a double boiler for a while, but watch the heat or turn it off.
I'm Catherine Edwards, originally from New Orleans, but now living in Chapel
Hill, NC. I finish up my degree in May, and will be moving down to New
Orleans to work as an oceanography research assistant for a year or two
before going back to school. In my spare time, I enjoy racquetball,
cooking,
and skydiving. As a student, though, it often becomes a choice between
eating and skydiving. :)
My mother's wonderful r |
