Bread Pudding

 

 

Ingredients

 

 

1 loaf stale French bread

1 quart milk

10 tablespoons (1 ¼ sticks) sweet butter, softened to room temperature

4 eggs

1 ½ cups granulated sugar

2 tablespoons vanilla

1 cup raisins

1 cup confectioners’ sugar

4 tablespoons whiskey

 

 

Directions

 

Crumble the bread into a bowl. Pour the milk over it and let stand for one hour.

Preheat the oven to 325°F. Grease a 9-by-13-by-2-inch baking dish with 1 to 2 tablespoons of the butter.

In another bowl, beat together 3 eggs, the granulated sugar and the vanilla. Stir this mixture into the bread mixture. Stir in the raisins.

Pour into the prepared baking dish, place on the middle rack of the oven, and bake until browned and set, about 1 hour 10 minutes. Cool to room temperature.

To make sauce, stir 8 tablespoons butter and confectioners’ sugar together in the top of a double boiler over simmering water until sugar is dissolved and mixture is very hot. Remove from the heat. Beat the remaining egg well and whisk it into the sugar mixture. Remove pan from base and continue beating until sauce has cooled to room temperature. Add whiskey to taste.

To serve, preheat broiler. Cut pudding into squares and transfer each square to a heatproof serving dish. Spoon whiskey sauce over pudding and run under broiler until bubbling.

Serves 8-10.