pat's Recipe

Pirate Bread Pudding

Category: Puddings

1 jigger rum

1 cup raisins

1 loaf French bread

2 cups milk

2 cups half-and-half

4 eggs

2 cups sugar

1/2 teaspoon salt

1 teaspoon cinnamon

1 cup pecans

1 cup chopped pineapple

1/2 teaspoon vanilla

3 tablespoons butter, melted

1 tablespoon cold butter

Whiskey sauce:

1 egg

3/4 cup sugar

1 stick of butter

1 jigger whiskey or bourbon

Pour rum over raisins and set aside to soak. Break bread into bite-size pieces and place in large bowl.

Pour milk and half-and-half over bread and set aside for an hour. When well softened, stir until mixed.

Whisk eggs, then add sugar, salt, cinnamon, pecans, pineapple and vanilla. Add to bread and milk, and mix well. Fold in raisins.

Melt the 3 tablespoons butter in bottom of a heavy 13-by-9-inch cake pan, then slowly pour pudding mixture into the pan.

Dot top with the 1 tablespoons cold butter, broken into a few small pieces.

Bake at 350 degrees for 45 minutes, or until set.

Make whiskey sauce: Whisk egg; add sugar and beat thoroughly. Melt butter in a saucepan over low heat. Add egg and sugar mixture, stirring constantly over low flame, until steaming hot, but not boiling. Add whiskey and stir to a creamy smooth texture. Drizzle over warm bread pudding.

Makes 12 servings.