Bread and Butter Pudding2014-11-25
- Servings : 10
- Prep Time : 60m
- Cook Time : 1:10 h
- Ready In : 2:10 h
- 1 loaf of stale French bread
- 4 cups milk
- 10 tbsp sweet butter, softened to room temperature
- 4 eggs
- 1 1⁄2 cups granulated sugar
- 2 tbsp vanilla extract
- 1 cup raisins
- 1 cup confectioners sugar
- 4 tbsp whiskey
Crumble the bread into a bowl. Pour the milk over it and let stand for 1 hour.
Preheat the oven to 160°C. Grease a 9 x 12 x 2 inch baking dish with 1 to 2 tbsp of the butter.
In another bowl beat together 3 eggs, the granulated sugar and the vanilla extract. Stir this mixture into the bread mixture. Stir in the raisins.
Pour into the prepared baking dish, place on the middle rack of the oven, and bake until browned and set, about 1 hour and 10 minutes. Cool to room temperature.
To make sauce, stir 8 tablespoons butter and confectioners sugar together in the top of a double boiler over simmering water until sugar is dissolved and mixture is very hot.
Remove from the heat. Beat the remaining egg well and whisk it into the sugar mixture. Remove pan from base and continue beating until sauce has cooled to room temperature. Add whiskey to taste.
To serve, preheat boiler. Cut pudding into squares and transfer each square to a heat proof serving dish. Spoon whiskey sauce over pudding and run under broiler until bubbling.