Bread Pudding
Recipe
By : HOGS - 5/2001
Serving
Size : 20 Preparation Time :2:30
Categories : Dessert
Amount Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
1/2
C
Raisins
4
C
Milk
1
C
Heavy Cream
4
Lg
Eggs
1 1/2 C
Sugar
1/2
C
Pecans -- chopped
1
Tsp
Cinnamon
1
Tsp
Nutmeg
1
Tsp
Vanilla
14
Oz
Stale French Bread
6
Tbsp
Butter
Whiskey Sauce
Place
the raisins in a small bowl and add warm water to cover. Soak for 2 hours then drain.
In a
large mixing bowl, combine the milk, cream, eggs, sugar, raisins, and
pecans. Whisk the mixture until well
belended, then stir in the cinnamon, nutmeg, and vanilla. Break the bread into the bowl and fold the
mixture until the bread is soggy.
Butter
a large loaf pan or 13/9/2 inch baking dish and pour in the bread mixture. Push 6 tablespoons of butter into the top of
hte loaf and set the pan in a larger pan filled with about 1/2 inch of
water. Bake the bread pudding at 350F
in the water bath for 30 minutes, then remove the larger pan from the oven;
bake the bread pudding for another 45 minutes.
Slice
the bread pudding and serve warm topped with whiskey sauce.
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Whiskey Sauce
Recipe
By : HOGS - 5/2001
Serving
Size : 20 Preparation Time :0:30
Categories : Dessert
Amount Measure Ingredient --
Preparation Method
-------- ------------
--------------------------------
3
Lg
Eggs
1
C
Sugar
1
Tsp
Vanilla
1/2
C
Milk
1
Tbsp
Cornstarch
1/4
C
Water
3
Tbsp
Canadian Whiskey
Place
the eggs in a double boiler and whisk over medium heat until slightly
thickened. Add the sugar, vanilla, and
milk and cook until hot; do not let the mixture come to a boil.
In a
small bowl, blend the cornstarch into 1/2 cup cold water. Stir the cornstarch into the egg mixture,
stirring constantly. Add the whiskey
and cook the sauce over medium heat until smooth and thick enough to coat the
back of a spoon, about 15 minutes; stir frequently.
Serve
the whiskey sauce either at room temperature, or chill and serve cold.