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Bread Pudding with Whiskey Sauce
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Grains
Categories: Milk, Sherry, Raisin, Butter, Sauces, Desserts
-= Ingredients =-
1 1/2 Loaves of French bread
1 1/2 quarts of milk
8 Eggs
3 cups of sugar
3 tablespoons of vanilla
4 1/2 tablespoons of melted butter
1 1/2 cups of raisins
6 ounces of chopped walnuts
1 1/2 teaspoons of nutmeg
1/8 cup of sherry
-= Instructions =-
Butter a baking pan. Layer French bread and sprinkle with walnuts and raisins. Repeat CUSTARD Preheat oven to 300ºF. Mix eggs, milk, melted butter, vanilla, sugar, spices and sherry. Whip until fluffy. Pour over layered ingredients. Let stand for 15 minutes, consistently submerging the bread down into the custard mixture to thoroughly saturate bread. Cover and bake for 2 hours at 300ºF. degrees.
WHISKEY SAUCE
10 ounces of unsalted butter
3 cups of sugar
2 egg yolks
1/2 cup of water
1 cup Kentucky whiskey
Melt butter on medium heat. Slowly whisk in the sugar. Emulsify eggs into base, one egg at a time, whisking constantly. When color turns to pale yellow, add the water and whiskey. Cook 2 to 3 minutes longer, continuing to whisk. Serve bread pudding in individual bowls and ladle whiskey sauce over the top. Use a 13-inch by 9-inch by 3-inch baking pan Can be prepared 3 days ahead of time.
Love and faster modems Posted to MC-Recipe Digest V1 #177 Date: Tue, 30 Jul 1996 06:06:46 -0700 From: "Keri, J. (Mike)" <mkeri@img.net> NOTES : This is a wonderful pudding that is served at Milligans Bar & Grill in La Jolla. Jim Milligan, a great guy gave me his recipe a couple of years ago to print in my newspaper, the La Jolla Courier. My deal was, you advertise, you have to give me a recipe. I no longer publish the paper, but am going to start it up again when I have more time. Yum! Here it is. Serves #7-
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