Bread Pudding With Whiskey Sauce/Brennan's Recipe
Servings: 1
Ingredients
- 10 slc Day-old French Bread, crust, removed Broken into pcs
- 4 c. Lowfat milk, scalded
- 1 c. Cream
- 4 x Large eggs
- 1 c. Sugar
- 1 tsp Vanilla
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 c. Butter
- 1/2 c. Raisins
Directions
- Butter baking dish. Cut the day old French bread into 2" thick slices.
- (Remove crust first). Butter one side of Bread. Place bread in the baking dish - in one layer - butter side up. Combine lowfat milk, cream; add in beaten Large eggs and sugar. Stir till the sugar is dissolved. Add in the seasoning, the melted butter and the raisins. Pour over the bread and allow to stand till the mix is absorbed. This can be left to stand overnight in the refrigerator. Preheat the oven 350x. Bake the pudding in a bain Marie - a roasting dish big sufficient to hold the baking dish. Add in warm water - at least 2". Bake till a knife inserted in the middle comes out clean. I like to soak my raisins in some brandy, bourbon, or possibly rum. Whiskey Sauce for Bread Pudding Ingredients 3 egg yolks, 1 c. sugar, 1 teaspoon vanilla, 1 1/2 c. lowfat milk, 1 Tbsp.. cornstarch, 1/ 4 c. water, 1 1/2 ounce. brandy.
- Directions : In a sauce slightly beat egg yolks then add in the next three ingredients and blend well. Cook over low heat till mixtue comes to a boil. Blend cornstarch in water and stir into warm mix. Continue cooking till thickened. Remove from heat and stir in brandy. Serve when cooled.
- NOTES : Serves 8.
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