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Warm Bread Pudding with Whiskey Sauce




Source of Recipe


Elaine


List of Ingredients




Warm Bread Pudding with Whiskey Sauce


Pudding

2 Loaves of French Bread
1 cup, Raisins
6 cups, Milk
6 Eggs
3 cups, Sugar
1 tablespoon, Vanilla Extract

Sauce

6 ounces, Unsalted Butter
1/2 cup, Whiskey
2 cups, Confectioner's Sugar
3 Egg Yolks
2 tablespoons, Water


Recipe




For Pudding:
Preheat oven to 325 degrees. Cut bread into cubes and place in a rectangular baking pan, sprinkle with raisins. Pour milk over bread and press cubes lightly until all bread is moistened. In a separate bowl, combine the sugar, eggs and vanilla. Beat with a wire whisk until smooth. Pour evenly over bread mixture. Place in oven for 50 to 60 minutes until custard is cooked through. The pudding should have a slight meringue crust on top and loose milk should not appear in center. Set aside to cool.

For Sauce:
Melt butter in small sauce pan over medium heat. Add whiskey to butter and stir until well blended using a wire whisk. Slowly whip in confectioner's sugar. Bring mixture to a simmer, stirring occasionally. In a separate bowl, whip egg yolks with water until foamy and thin. When sauce begins to simmer, beat egg mixture in slowly with wire whisk. Bring back to a simmer and pour over the cooled pudding.

Serve Pudding warm with fresh whipped cream.