Robb's bread pudding with irish whiskey sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | Egg yolk | |
| 2½ | cup | Milk |
| ¾ | cup | Sugar |
| ¼ | cup | Whipping cream |
| 3 | tablespoons | Irish whiskey |
| 1 | teaspoon | Cornstarch |
| 1 | cup | Milk |
| ½ | teaspoon | Vanilla |
| 1 | teaspoon | Vanilla |
| ½ | teaspoon | Cinnamon |
| 3 | cups | Diced French bread (with crusts) |
| ¼ | cup | Dried currants |
| 3 | Egg yolks | |
| 3 | tablespoons | Sugar |
| 2 | tablespoons | Irish whiskey |
Directions
PUDDING
SAUCE
For pudding: Whisk eggs, yolk, milk, sugar, cream, 1 tablespoon whiskey, vanilla and cinnamon in large bowl. Add bread; let soak at least 1 hour. Soak currants in remaining 2 tablespoons whiskey 1 hour.
Preheat oven to 350 degrees. Butter eight ¾-cup custard cups.
Remove 1 tablespoon currants using slotted spoon; set aside. Stir remaining 3 tablespoons undrained currants into bread mixture. Spoon into prepared cups. Arrange in roasting pan. Add enough simmering water to pan to come halfway up sides of cups. Bake bread puddings until firm to touch, about 1 hour.
Meanwhile, prepare suace. Dissolve conrstarch in 2 tablespoons milk.
Scald remaining milk and vanilla in heavy small saucepan. Whisk cornstarch mixture into milk. Whisk yolks and sugar in bowl until thick and pale. Gradually whisk in milk mixture. Whisk back into saucepan and stir over medium heat until sauce thickens enough to leave path on back of spoon when finger is drawn across; do not boil.
Remove from heat. Stir in whiskey.
Unmold puddings onto plates. Spoon sauce over. Sprinkle with reserved currants.
Submitted By BARRY WEINSTEIN On 09-08-95