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Bread Pudding with Whiskey Sauce
2014-10-02- Cuisine: Family
- Course: Pudding
- Skill Level: Intermediate
Recipe Info
- 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.
Ingredients
- 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
Method
Step 1
Preheat a 180°Coven. Grease an 20cm baking dish.
Step 2
Put the bread cubes in a bowl with the milk and squeeze the bread with your hands until well saturated.
Step 3
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.
Step 4
Add the soaked bread cube mixture and stir well to mix. Let stand 10 minutes.
Step 5
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.
Step 6
Meanwhile, make the sauce.With an electric mixer, beat the egg yolks until thick and pale.
Step 7
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.
Step 8
Serve the warm pudding from its baking dish. Pass the hot whiskey sauce separately.
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