Ingredients
- wHISKEY SAUCE:
- 1 LOAF OF FRENCH BREAD CUT INTO 1 INCH CUBES
- 1/2 C RAISINS SOAKING 1/2 HOUR IN WARM WATER AND DRAINED
- 1 PINCH NUTMEG
- 1/4 LB BUTTER, MELTED
- 1/4 C SUGAR
- 2 TSP VANILLA
- 1 QUART HALF AND HALF
- 4 EGGS BEATEN
- 1/2 LB BUTTER
- 2 CU SUGAR
- 1/4 C WHISKEY
- 4 EGGS BEATEN IN A SMALL BOWL WITH THE WHISKEY
Preparation
Step 1
FILL A 9 X 9 X 21/2 INCH BAKING PAN WITH THE BREAD CUBES AND SPRINKLE THE RAISINS ON TOP. USE ENOUGH BREAD TO COME TO THE TOP OF THE PAN. YOU MIGHT NOT USE THE WHOLE LOAF. WHISK REMAINING INGREDIENTS TOGETHER TO MAKE A BATTER AND POUR OVER BREAD AND STIR LIGHTLY. ALLOW BREAD TO SOAK 1/2 HOUR. PAN WILL BE VERY FULL. IF YOU HAVE TOO MUCH BATTER, DISCARD THE EXCESS. IF THERE'S NOT ENOUGH, ADD A LITTLE MORE MILK TO THE PAN. BAKE AT 325º FOR ABOUT 40 MINS, UNTIL PUDDING IS GOLDEN BROWN AND PUFFED UP AROUND THE EDGES. CENTER SHOULD BE SET BUT STILL A LITTLE SOFT. YOU CAN MAKE THIS AHEAD AND REHEAD IN MICROWAVE LATER.
MAKE SAUCE;
MELT BUTTER IN SMALL SAUCEPAN OVER LOW HEAT. ADD SUGAR AND STIR WELL. REMOVE FROM HEAT, LET COOL SLIGHTLY, THEN QUICKLY QHISK IN THE BEATEN EGGS AND WHISKEOY. PUT SAUCE BACK ON STOVE OVER LOW HEAT AND WHISK CONSTANTLY UNTIL THE SAUCE HAS THICKENED SLIGHTLY. IF OVERCOOKED THE SAUCE WILL CURDLE. KEEP SAUCE WARM UNTIL SERVING. IF YOU LIKE YOU CAN SERVE PUDDING WITH POWDERED SUGAR AND A SCOOP OF ICE CREAM.