Saturday, April 2, 2011

B is for Bread Pudding...

   Today's letter is B and one of my favorite deserts....

Bread Pudding with Whiskey Sauce

Bread Pudding


10 slices  day old bread, broken into pieces
1 cup       scalded milk *
1 cup       cream
4              eggs, beaten
1 cup       sugar
1 tsp        Vanilla
1 tsp        cinnamon
½ tsp       nutmeg
¼ cup      butter, melted
½ cup      raisins


   Preheat oven to 350 degrees.
   In a large mixing bowl, combine bread pieces, scalded milk and cream. Sit aside.
   In small mixing bowl add eggs and sugar. Mix together well and stir into bread mixture. Add vanilla, cinnamon and nutmeg to bowl and mix well.  Stir in melted butter and raisins.
   Pour into well buttered baking 2 quart dish.  Set baking dish into larger dish with 1 inch warm water. Bake in preheated oven at 350 degrees for 1 hour or until knife inserted into pudding comes out clean.
Remove from oven set aside to cool.

to scald milk heat slowly over low heat till hot, do not boil.

Whiskey Sauce


3               egg yolks, slightly beaten
1 cup        sugar
1 tsp         vanilla
1 ½ cups  milk
1 Tbsp      cornstarch
¼ cup       water
1 ½ oz      whiskey


   Place beaten eggs in saucepan.  Add sugar, vanilla and milk to pan mix well.   Stir and cook over low heat to a boil.
   Add cornstarch to water and mix well. Pour slowly into pan stirring constantly until thickened.  Remove from heat and stir in whiskey.
   Serve sauce over cooled bread pudding.