Brennan's Bread Pudding with Whiskey Sauce Recipe

  American Dessert

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)

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.
While called Whiskey Sauce, Brennan's does call for brandy.

Brennan's Bread Pudding with Whiskey Sauce

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