Bread Pudding With Whisky Sauce
If you don’t have day-old bread, you can use fresh by lightly toasting the cubes first.
INGREDIENTS:
6 large eggs, lightly beaten
2 cups milk
2 cups light cream
1 cup granulated sugar
1 cup raisins
1 cup chopped toasted walnuts
1/2 cup butter, melted
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
8 cups cubed, day-old French bread
1 cup granulated sugar
1 cup whipping cream
2 tbs unsalted butter
2 tbs cold water
2 tsp cornstarch
3 tbs whiskey or rum
DIRECTIONS:
1. In large bowl, combine eggs and rest of ingredients, except for the last six.
2. Stir in bread and let stand for 20 minutes. Pour into greased baking dish.
3. Bake at 350 for 1 1/4 hour until well browned and slightly puffy.
4. Meanwhile, in saucepan, combine sugar and cream. Bring to boil. Cook on medium-high for 1 minute.
5. Stir in butter. Blend cornstarch and water. Stir into sauce and cook for 30 seconds.
6. Remove from heat and stir in Whiskey.
Prep: 25 minutes
Cook: 75 minutes
Serves: 8