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Outlaw Bread




Source of Recipe


Chef Skip Treaster, Agnes OR.-1996


List of Ingredients




5 lrg eggs
1/2 c firmly packed brown sugar
2 C milk
2 8oz cans crushed pineapple
1 T finely grated lemon peel
1 T lemon juice
1 tsp ground cinnamon
1/2 tsp ground ginger
2 C dried, pitted dark sweet cherries (or 2 C raisins)
10-15 slices wheat bread in 1 inch cubes

Recipe



In a large bowl, whisk eggs until blended. Whisk in the brown sugar. Stir in the milk, pineapple, lemon peel, lemon juice, cinnamon and ginger to combine. Stir in the cherries. Gently stir in enough of the bread cubes to sponge up the mixture. Scrape into a coated 13x9x2 inch glass baking dish. Cover and bake 25 minutes at 325 degrees F. Uncover and bake 10-15 minutes or until the pudding is set.
Whiskey sauce
1 pound butter
1 pound powdered sugar
1 C whiskey(approximately)
chopped pecans (optional)
Melt butter and add enough powdered sugar to make a stiff sauce. Add whiskey to taste. Should be sweet, but not too sweet with not too much whiskey taste. Drizzle the sauce over the pudding. Sprinkle with pecans.