While called Whiskey Sauce, Brennan's does call for brandy.
Ingredients
- 10 slices day old bread, broken in pieces
- 4 cups milk scalded
- 1 cup cream
- 4 eggs
- 1 cup sugar
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 cup butter, melted
- 1/2 cup seedless raisings
- Whiskey Sauce
- 3 egg yolks
- 1 cup sugar
- 1 tsp. vanilla
- 1 1/2 cup milk
- 1 Tbsp. cornstarch
- 1/4 cup water
- 1 1/2 oz. brandy (or more to taste)
Directions
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.
Whiskey Sauce
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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Submitted 6/13/05.
Source: Brennan's New Orleans Cookbook
Submitted By: Linda
cbatorjr@aol.com
Brennan's Bread Pudding with Whiskey Sauce