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Daily Recipe for 10/27/2000 Recipe for Dessert : Bread Pudding & Whiskey : New York City Chef Doctor Delicious is cooking today with daily updated recipes from an Italian, French, and Haute Cuisine Recipe Collection. New York New York Restaurant Chef.
New York City restaurant chef and New York editor reviews these daily recipes. Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.

New York City Chef Doctor Delicious is cooking today with his daily updated recipe from an Italian, French, and Haute Cuisine Recipe Collection. New recipe specialties for Seafood, Soups, Salads, Desserts, Pastries, Beef, Chicken, Veal, Pork, Filet of Sole & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.

NY CHEF DR. DELICIOUS DAILY RECIPES
DAILY RECIPE FOR 10/27/2000 - RECIPE FOR DESSERT : BREAD PUDDING & WHISKEY SAUCE
"BREAD PUDDING & WHISKEY SAUCE"

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10 slices day old bread, broken in pieces
4 cups milk, scalded
1 cup cream
4 eggs
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter, melted
1/2 cup seedless raisins

Combine bread, milk and cream. Beat eggs; add sugar and mix well.  Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter and raisins.  Pour into buttered 2 quart baking dish, set in a pan of warm water about 1 inch deep.  Bake in 350 degree oven for 1 hour or until knife inserted in center comes out clean.  8 servings.

3 egg yolks
1 cup sugar
1 teaspoon vanilla
1 1/2 cups milk
1 tablespoon cornstarch
1/4 cup water
1 1/2 ounces brandy

In a saucepan slightly beat egg yolks then add the next three ingredients and blend well.  Cook over low heat until mixture comes to a boil.  Blend cornstarch in water and stir into hot mixture.  Continue cooking until thickened. Remove from heat and  stir in brandy.  Serve when cooled.

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