Bread Pudding with Whiskey Sauce
Serves 8
10 slices day old bread, broken in pieces
4 cups milk, scalded
1 cup whipping cream
4 eggs
1 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
½ tsp. nutmeg
¼ cup melted butter
½ cup seedless raisins
Combine bread, milk & cream. Beat eggs, add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter & raisins.
Pour into buttered 2 quart baking dish, set in pan of warm water about 1 inch deep.
Bake 350 degrees for 1 hour and 20 minutes or until knife inserted in center comes out clean.
Whiskey Sauce
3 egg yolks
1 cup sugar
1 tsp. vanilla
1 ½ cups milk
1 Tbsp. cornstarch
¼ cup water
1 ½ oz. brandy
In saucepan slightly beat egg yolks, then add sugar, vanilla and milk. 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 warm or room temperature.
© Sally Bernstein, 2006