Ingredients
- 1/2 cup raisins
- 1/2 loaf day old french bread, cut into 1 in. cubes
- 1qt half and half or more as needed
- 4 eggs beaten
- 1/4 cup sugar
- 2 teas. vanilla
- 1 pinch nutmeg
- 1/2 teas cinnamon or to taste
- 1/2 cup butter, melted
- ingredients for warm whiskey sauce
- 4 eggs
- 1/4 cup whiskey or rum as desired
- 1 cup butter
- 2 cups sugar
Directions
preheat oven to 325 degrees. soak raisins in 1 cup warm water for 30min., then drain. lightly grease a 8 in square pan and fill with french bread cubes. sprinkle raisins on top. (use enough bread to come all the way to the top of the pan.) in a large bowl, whisk together the half and half, beaten eggs, sugar, vanilla, nutmeg, cinnamon, and melted butter. pour over the bread and raisins and lightly fold in using a spatula. allow the bread to soak for 30 min.. the pan will be very full. if you have too much batter, discard the excess, if theres not enough to fill the pan, add a little milk. bake for about 45 min. until the puddingis golden brown and puffed up around the edges. the center should be set but still a little soft.
WARM WHISKEY SAUCE
in a small bowl, beat eggs together with whiskey or rum, set aside. melt butter in a large saucepan over low heat. add the sugar and stir well. remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey. place the sauce back on the stove over low heat and whisk constantly, about 6 to 8 min. (if its overcooked the sauce will curdle). keep warm until serving. may be refrigerated and rewarmed in microwave on low . makes 8 servings
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Submitted 6/13/05.
Source: Family Receipe
Submitted By: P. Eldridge
re/ple@primenet.com
Bread Pudding & Warm Whiskey Sauce