Categories: dessert, not tried
Ingredients
- 2 T butter, softened
- 12 oz loaf day old french or italian white bread
- 1 qt milk
- 3 eggs
- 1 c sugar
- 1/2 c raisins
- 2 T vanilla extract
- 1/2 t freshly grated nutmeg
- 1/2 t cinnamon
- Sauce:
- 8 T butter cut into bits
- 1 c sugar
- 1 egg
- 1/2 c bourbon or brandy
Directions
-
eheat oven to 350. Butter a 13X9 inch baking dish and set aside
-
Break bread into chunks, dropping them in a bowl. Pour milk over them. When bread has softened, crumble into small bits and let soak until all the mil is absorbed.
-
In a small bowl, beat 3 eggs and 1 cup of sugar with whisk or electric mixer until the mixture is smooth and thick. Stir in the raisins, vanilla extract, nutmeg and cinnamon. Pouor the egg mixture over the bread crumbs and stir until all the ingredients are well-combined.
-
Pour the bread pudding into baking dish. Place the dish in a large shallow roasting pan set in the middle of the oven. Add water to the roasting pan to a depth of about 1 inch. Bake 1 hour or until a knife inserted in the center comes out clean.
-
Whiskey sauce: Melt butter bits in top of a double boiler set over hot, not boiling, water. Stir 1 cup of sugar and 1 egg together in a small bowl and add the mixture to the butter. Stir for 2-3 minutes, until the sugar dissolves completely or the egg will curdle. Remove the pan from the heat and let the sauce cool to room temperature before stirring in the bourbon.
-
Serve the bread pudding at once and pass the whiskey sauce separately.