Bread pudding with whiskey sauce #2

Yield: 12 Servings

Measure Ingredient
5 \N Eggs
1 \N Egg yolk
½ cup Sugar
2 cups Milk
1 cup Heavy cream
4 tablespoons Cinnamon
⅛ teaspoon Nutmeg
1 tablespoon Vanilla extract
12 ounces Day-old French bread
2 tablespoons Butter
2 cups Raisins; sprinkled with small amount of rum
4 slices White loaf bread
2 \N Eggs
1 cup Butter; melted and still warm
½ cup Sugar
½ tablespoon Bourbon


Preheat the oven to 300 degrees. Beat the eggs and sugar in a large mixing bowl. Add the milk and heavy cream and blend, then cut mixer speed to low.

Add 2 tablespoons of the cinnamon, along with the nutmeg and vanilla.


Cut the French bread into small slices. Lightly butter a cake pan 9-inches square and 2 inches deep, then sprinkle the bottom with 2 teaspoons of the remaining cinnamon and ⅔ cup raisins.

Spread a layer of bread over the raisins and cover it with ⅓ of the custard mixture.

Make sure the custard soaks in completely by pressing the bread down with your hands, making sure it absorbs all it can. Repeat the sequence (cinnamon, raisins, bread, custard) twice more, to produce three complete layers in all.

Top with the 4 loaf slices and press them down, to make sure the bread is soaked with custard. Sprinkle with additional cinnamon, if desired.

Cover the pudding with lightly buttered heavy-duty aluminum foil. Place the cake pan inside a baking dish filled with water halfway up the sides.

Bake for 1 hour.

While the pudding is baking, prepare whiskey sauce. Using a mixer, whip eggs at high speed until soft peaks form. Reduce the mixer to low speed and slowly add warm melted butter.

Add the sugar slowly and mix until cool, then slowly add the whiskey.

Blend thoroughly. NOTE: Whiskey sauce can be stored covered at room temperature for 3-4 days.



From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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