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| Whiskey-Soaked Raisin Bread Pudding
RAISINS
1 1/2 cups of raisins
1/2 cup of sour mash whiskey
BUTTERY BUN DOUGH
2 tablespoons of sugar
1/2 cup of warm water
2 tablespoons of Active dry yeast
5 large Eggs
4 1/2 cups of flour
1 teaspoon of salt
1 cup of unsalted butter; softened
2 teaspoons of unsalted butter; melted
1 tablespoon of whole milk
CUSTARD
1 cup of sugar
4 large eggs
2 cups of half and half
1/2 teaspoon of pure vanilla extract
1 teaspoon of ground cinnamon
2 cups of toasted walnuts; chopped
JACKS HONEY RAISIN SAUCE
2 cups of raisins
1 cup of Sour Mash Whiskey
1/2 cup of honey
To prepare raisins, combine raisins and whiskey in plastic container with tight-fitting lid. Allow to stand at room temperature 6 hours or overnight. To prepare buttery bun dough, dissolve sugar in warm water in bowl of electric mixer. Add yeast and stir gently to dissolve. Allow mixture to stand 3 minutes. Attach mixing bowl to mixer fitted with paddle. Add 4 eggs on top of mixture, then add 4 cups flour and salt. Mix on low speed 1 minute. Remove paddle and replace with dough hook. Mix on medium-low until smooth ball of dough forms, about 3 minutes. On medium speed, mix in butter, 1 tablespoon at a time, being certain each tablespoon is incorporated before adding next. If dough creeps up dough hook, stop mixer and pull dough off hook and place back into bowl. Remove bowl and dough hook.
Cover bowl with plastic wrap and refrigerate 1 hour. Remove bowl from refrigerator and replace plastic wrap with clean cotton towel. Place dough in warm place to rise until doubled in volume, about 1 hour. Punch down dough and transfer to pie plate. Tightly cover with plastic wrap and freeze 15 minutes. Lightly coat a 9-by-5-by-3-inch loaf pan with 1 teaspoon melted butter. Set aside. Remove dough from freezer. Using hands, flatten dough to an 8-by-10-inch rectangle on lightly floured surface, using remaining flour as necessary. Starting from one end, roll dough into tight spiral to form 8-inch-long loaf. Place in buttered pan. Whisk remaining egg with milk and lightly brush top with egg wash.
Bake at 325ºF. on center rack 40 minutes. Remove from oven. Allow to cool 15 minutes before removing from pan. Cool to room temperature. Using serrated knife, cut loaf into 1-inch-thick slices. Cut slices into 1-inch cubes (leave crusts on). Cover with plastic wrap and refrigerate. Lightly coat a 9-by-5-by-3-inch loaf pan with remaining melted butter. Line bottom and long sides of pan with 8-by-12-inch parchment paper. Set aside. To prepare custard, lightly whisk sugar and eggs in 5-quart bowl. Whisk in half and half. vanilla and cinnamon. Stir in whiskey-soaked raisins. Add bread cubes and walnuts. Use hands to gently. but thoroughly, toss ingredients. Transfer mixture to loaf pan, handful at a time, gently pressing bread into corners of pan. Pour any remaining custard on top.
Bake on center rack at 325ºF. 1-1/2 hours or until internal temperature of pudding reaches 140ºF. Remove from oven and keep in pan 1 hour before slicing and serving. Meanwhile, prepare sauce by heating raisins and whiskey, in 1-1/2 quart saucepan over medium heat. Bring to boil. Reduce heat and simmer 20 minutes. Remove from heat. Stir in honey. Keep sauce warm in double boiler until ready to serve or cool in ice water bath to 40 degrees and refrigerate until needed. To serve, remove pudding from pan. Using serrated slicer, cut into ten 3/4-inch-thick slices. Top each with 2 tablespoons sauce. Makes 10 servings. Note: To toast walnuts, place on baking sheet and toast at 325ºF. 12 to 14 minutes. WASHINGTON TIMES FOOD SECTION JANUARY 17, 1996 Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.
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