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Category: Bread Pudding
Prep Time: Cook Time: Total Time:
Pudding
1/2 cup raisins
1/2 cup Irish whiskey
5 large eggs
2 cups heavy (whipping) cream
1 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
8 oz (8 to 9 slices) firm white bread, crusts left on
4 tbsp unsalted butter at room temperature
Hot Whiskey Sauce
1/2 cup (1 stick) unsalted butter, cut up into pieces
1 cup sugar
6 tbsp heavy (whipping) cream
1/4 cup Irish whiskey
To make the pudding: In a small bowl, combine the raisins and whiskey and let soak for 1 hour. Butter a 9-inch square nonreactive baking dish.
In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the baking dish, overlapping the slices. Drain the raisins and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the custard over the bread and let it soak for 30 minutes.
Preheat the oven to 400. Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and let cool slightly on the wire rack.
To make the whiskey sauce: In a small saucepan over medium heat, melt the butter. Whisk in the sugar, cream, and whiskey. Reduce the heat to low and simmer for 4 to 5 minutes, or until the sauce thickens. Serve the pudding warm with the whiskey sauce spooned over each portion.
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BREAD AND BUTTER PUDDING WITH HOT WHISKEY SAUCE
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Category: Bread Pudding
Prep Time: Cook Time: Total Time:
Pudding
1/2 cup raisins
1/2 cup Irish whiskey
5 large eggs
2 cups heavy (whipping) cream
1 cup sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
8 oz (8 to 9 slices) firm white bread, crusts left on
4 tbsp unsalted butter at room temperature
Hot Whiskey Sauce
1/2 cup (1 stick) unsalted butter, cut up into pieces
1 cup sugar
6 tbsp heavy (whipping) cream
1/4 cup Irish whiskey
To make the pudding: In a small bowl, combine the raisins and whiskey and let soak for 1 hour. Butter a 9-inch square nonreactive baking dish.
In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg, and vanilla. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the baking dish, overlapping the slices. Drain the raisins and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the custard over the bread and let it soak for 30 minutes.
Preheat the oven to 400. Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and let cool slightly on the wire rack.
To make the whiskey sauce: In a small saucepan over medium heat, melt the butter. Whisk in the sugar, cream, and whiskey. Reduce the heat to low and simmer for 4 to 5 minutes, or until the sauce thickens. Serve the pudding warm with the whiskey sauce spooned over each portion.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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