Ingredients
1 (20 ounce) loaf French bread
1 quart milk
3 egg
2 cups granular sucralose sweetener (such as Splenda)
2 tablespoons vanilla
3 tablespoons margarine, melted
1/4 cup whiskey, or to taste
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Black matte enamel interior — superior browning and self-basting lid
Julia Child's baking companion — master bakers teach technique
Small nonstick for perfect French omelettes — slide right out
Classic fluted tin for brioche à tête — traditional French shape
Premium bread machine — dual kneading blades, rectangular loaf
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Black matte enamel interior — superior browning and self-basting lid
Julia Child's baking companion — master bakers teach technique
Small nonstick for perfect French omelettes — slide right out
Classic fluted tin for brioche à tête — traditional French shape
Premium bread machine — dual kneading blades, rectangular loaf
You're reading one of recipes available free. Full library with Gastronome.
preheat the oven to 350 degrees f (175 degrees c). grease a 9x13 inch baking dish. break bread into pieces, and place into a large bowl. pour milk over bread, and crush with your hands until well blended. stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine, and raisins until evenly mixed. transfer to the prepared pan. bake for 45 to 60 minutes in the preheated oven, or until very firm. to make the sauce: in a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. gradually mix in the melted margarine, and continue stirring to dissolve sweetener. if the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. gradually stir in whiskey which should make the sauce creamy smooth. to serve: allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. pour sauce over, and heat under the broiler until golden, about 3 minutes.