Bread Pudding with Irish Whiskey Sauce

By SallySmo

Ingredients

• Bread Pudding:
• 3/4 # airy French bread, cut into 1 1/2" thick slices
• 2 dozen large eggs
• 1 C raisins
• 1 1/2 qts heavycream
• 2 1/2 C sugar
• 1 Tbsp plus 1 tsp cinnamon
• 1 tsp ground nutmeg
• 1/4 (1/2 stick) butter, chopped
• Whiskey Sauce:
• 1 C heavy cream
• 1 C whole milk
• 1/2 C sugar
• 7 lg egg yolks
• 1/4 C Irish whiskey

Preparation

Step 1

Preheat oven 250 °F (not 350)

Make pudding: Arrange half of bread in 13 x 9" baking pan and sprinkle with raisins. Arrange remaining half of bread over top. In large bowl whisk together eggs, cream, 2 C sugar, 1 Tbsp cinnamon and nutmeg until smooth. Pour half of custard over bread and gently press down bread. Let sit until bread soaks up custard, about 15 minutes (depending on bread). Pour remaining half of custard over bread and gently press down. In small bowl combine remaining 1/2 C sugar and tsp cinnamon and sprinkle over bread. Dot bread with butter and bake 1 1/2 to 2 hours or until custard is just set in the center.

Whiskey sauce: in medium saucepan bring cream and milk to a boil. In medium bowl whisk together sugar and yolks until combined well and gradually whisk in hot mixture. Transfer mixture to double boiler and cook over just simmering water, stirring gently but constantly with rubber spatula until thick, about 12 minutes. Pour sauce through a fine sieve and stir in whiskey. Serve sauce warm or cold. If chilling sauce,. Let sauce become completely cold before covering, as condensation will cause it to thin. Sauce can be covered and chilled for up to 3 days.

-Mr B's