Bread Pudding with Whiskey Sauce2014-10-02
- Prep Time : 20m
- Cook Time : 50m
- Ready In : 1:10 h
It is important to allow enough time for the egg mixture to soak the bread thoroughly; otherwise the bread cubes will float on top, leaving a layer of custard on the bottom when the dish is cooked.
- about 170g stale french bread, in 2cm cubes
- 450ml milk
- 2 eggs
- 225g caster sugar
- 1 tbsp vanilla essence
- ½ tsp ground cinnamon
- ¼ tsp nutmeg
- 55g butter or margarine,melted and cooled slightly
- 85g raisins
- FOR THE SAUCE
- 2 egg yolks
- 115g butter or margarine
- 225g sugar
- 85ml bourbon or Irish whiskey
Preheat a 180°Coven. Grease an 20cm baking dish.
Put the bread cubes in a bowl with the milk and squeeze the bread with your hands until well saturated.
With an electric mixer on high speed,beat the eggs with the sugar until pale and thick. Stir in the vanilla, cinnamon, nutmeg, butter or margarine and raisins.
Add the soaked bread cube mixture and stir well to mix. Let stand 10 minutes.
Transfer the mixture to the prepared baking dish. Bake until firm and a knife inserted in the middle comes out clean, 45-50 minutes. Let it cool slightly in the dish, set on a wire rack.
Meanwhile, make the sauce.With an electric mixer, beat the egg yolks until thick and pale.
Melt the butter or margarine and sugar in a saucepan. Pour the butter and sugar mixture over the egg yolks, beating constantly, until well thickened. Stir in the whiskey.
Serve the warm pudding from its baking dish. Pass the hot whiskey sauce separately.