BREAD AND BUTTER PUDDING WITH HOT WHISKEY SAUCE

BREAD AND BUTTER PUDDING WITH HOT WHISKEY SAUCE image

Number Of Ingredients 16

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FOR THE PUDDING:
1/2 cup raisins
1/2 cup Irish whiskey
5 large eggs
2 cups heavy (whipping) cream
1 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
8 ounces (8 to 9 slices) firm white bread, crust left on
4 tablespoons unsalted butter at room temperature
FOR THE HOT WHISKEY SAUCE:
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup sugar
6 tablespoons heavy (whipping) cream
1/4 cup Irish whiskey

Steps:

TO MAKE THE PUDDING: In a small bowl, combine the raisins and whiskey and let soak for one hour. Butter a 9-inch square nonreactive baking dish. In a large bowl, whisk together the eggs, cream, sugar, cinnamon, nutmeg and vanilla. Spread one side of each slice of bread with butter. Cut the slices in half diagonally and arrange half the bread in the bottom of the baking dish, overlapping the slices. Drain the raisins and sprinkle half over the bread. Repeat with the remaining bread and raisins. Pour the egg-cream custard mixture over the bread and let it soak for 30 minutes. Preheat the oven to 400 degrees. Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is golden. Remove the baking dish from the water bath and let cool slightly on a wire rack. TO MAKE THE WHISKEY SAUCE: In a small saucepan over medium heat, melt the butter. Whisk in the sugar, cream and whiskey. Reduce the heat to low and simmer for four to five minutes, or until the sauce thickens. Serve the pudding warm with the whiskey sauce spooned over each portion. Makes six to eight servings; about 1 cup of sauce.