Bread pudding - country cooking

Yield: 12 servings

Measure Ingredient
8 cups Day-old French bread, cut into 1/2 inch cubes
1 cup Dark seedless raisins
1 cup Pecan halves
2 larges Eggs
¼ cup Sugar
1 tablespoon Butter or
1 teaspoon Ground cinnamon
2 teaspoons Vanilla extract
¼ teaspoon Ground nutmeg
4 cups Half and-half, warmed
\N \N Whiskey Sauce (recipe follows)

1. Place a doubled sheet of aluminum foil over bottom of an open 8-inch springform pan. Press foil into bottom of pan; place pan's rim around bottom and tighten without tearing foil. Turn foil up tightly around side of pan. Generously oil inside of pan and place on a jelly-roll pan or on a rimmed baking sheet.

2. Heat oven to 350'F. Layer bread, raisins, and pecans in prepared pan. In medium-size bowl, beat eggs until frothy; beat in sugar, butter, cinnamon, vanilla, and nutmeg. Gradually beat warmed half-and-half into egg mixture and pour over bread mixture. Cover top of pudding with oiled aluminum foil.

3. Bake 1 flour. Remove foil and continue to bake 20 minutes longer or until top is golden and center feels set. Cool pudding in pan on wire rack 15 minutes.

4. Meanwhile, prepare Whiskey Sauce (recipe follows). To serve, loosen pudding around side of pan and remove rim of pan. Using the foil that lines the pan, lift pudding onto serving plate. Loosen bottom of pudding from foil. Carefully pull foil out from under pudding. Serve pudding warm or chilled and with warm Whiskey Sauce.

Whiskey Sauce: Melt ½ C (1 stick) butter in the top of double boiler over hot, not boiling, water. In small bowl, beat together 1 large egg and ¼ C sugar. With wire whisk, stir egg mixture into melted butter and cook until it forms a custard. Remove from heat and stir in ½ C whiskey. Serve warm.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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