Bread pudding with whiskey sauce #2
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Bread pudding with whiskey sauce #2
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Last updated 6/12/2012 1:10:19 AM. Recipe ID 37502. Report a problem with this recipe.
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      Title: Bread pudding with whiskey sauce #2
 Categories: Dessert
      Yield: 12 Servings
 
      5    Eggs
      1    Egg yolk
    1/2 c  Sugar
      2 c  Milk
      1 c  Heavy cream
      4 tb Cinnamon
    1/8 ts Nutmeg
      1 tb Vanilla extract
     12 oz Day-old French bread
      2 tb Butter
      2 c  Raisins; sprinkled with
           -small amount of rum
      4 sl White loaf bread

MMMMM-----------------------WHISKEY SAUCE----------------------------
      2    Eggs
      1 c  Butter; melted and still
           -warm
    1/2 c  Sugar
    1/2 tb Bourbon
 
   Preheat the oven to 300 degrees. Beat the eggs and sugar in a large
  mixing bowl. Add the milk and heavy cream and blend, then cut mixer
  speed to low. Add 2 tablespoons of the cinnamon, along with the
  nutmeg and vanilla. Blend.
  
   Cut the French bread into small slices. Lightly butter a cake pan
  9-inches square and 2 inches deep, then sprinkle the bottom with 2
  teaspoons of the remaining cinnamon and 2/3 cup raisins.
  
   Spread a layer of bread over the raisins and cover it with 1/3 of the
  custard mixture.
  
   Make sure the custard soaks in completely by pressing the bread down
  with your hands, making sure it absorbs all it can. Repeat the
  sequence (cinnamon, raisins, bread, custard) twice more, to produce
  three complete layers in all.
  
   Top with the 4 loaf slices and press them down, to make sure the
  bread is soaked with custard. Sprinkle with additional cinnamon, if
  desired.
  
   Cover the pudding with lightly buttered heavy-duty aluminum foil.
  Place the cake pan inside a baking dish filled with water halfway up
  the sides. Bake for 1 hour.
  
   While the pudding is baking, prepare whiskey sauce. Using a mixer,
  whip eggs at high speed until soft peaks form. Reduce the mixer to
  low speed and slowly add warm melted butter.
  
   Add the sugar slowly and mix until cool, then slowly add the whiskey.
  Blend thoroughly. NOTE: Whiskey sauce can be stored covered at room
  temperature for 3-4 days.
  
  MEMPHIS COMMERCIAL APPEAL,
  
  03/02/1988
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded




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Recipe ID 37502 (Apr 03, 2005)

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