Email to Bette Nelson      

BREAD PUDDING WITH WHISKEY SAUCE

Source of Recipe

Water Street


List of Ingredients

3/4 cup raisin
1 tablespoons dark rum
1 pound french bread
3 cups milk
1 cup half and half
3 eggs
2 cups sugar
3 tablespoons butter
2 tablespoons vanilla
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
2 tablespoons whiskey


Recipe

In a small bowl soak the raisins in rum for 20 minutes. Generously butter a 13 x 9 inch baking pan. In a large bowl combine the bread, milk, and half and half, and soak for 5 minutes.

In a medium bowl whisk together 3 eggs, 2 cups of sugar, 3 tablespoons for melted butter, the vanilla, and cinnamon. Pour the mixture over the bread. Add the raisins and rum. Toss to coat. Transfer to the prepared pan. Bake in 325 oven for 1 hour and 30 minutes to 2 hours or until the top is golden brown.

In a saucepan melt 1/2 cup of butter with 1/2 cup of sugar and the brown sugar over low heat until the sugars dissolve. In a small bowl whisk 1 egg. Gradually whisk in some of teh melted butter mixture to egg. Return egg mixture to the saucepan and whisk for 1 minute until smooth. Do not boil. Whisk in the whiskey. Spoon the sauce over the bread pudding.