Yield: 6-8 servings
- 1/4
cup golden raisins
- 1/2
cup hot water
- 4
Tablespoons butter, at room temperature
- 10
slices white bread
- 1
cup milk
- 1
cup heavy cream
- 2
teaspoons vanilla extract
- 3/4
cup superfine sugar
- 1/8
teaspoon ground nutmeg
- 1/2
teaspoon ground cinnamon
- 3
eggs, beaten
Preheat
oven to 350°F. Butter an 8-inch square baking dish. Stir raisins and
water in small bowl and soak for 10 minutes. Butter bread, remove
crusts, and cut each slice in half diagonally. Arrange half of the
bread, buttered side up, in the prepared pan. Drain the raisins and
sprinkle over the bread. Arrange remaining bread over raisins. Stir
milk, cream, vanilla, sugar, nutmeg and cinnamon in medium saucepan
over medium heat until mixture begins to boil, 5 to 7 minutes. Remove
from heat and whisk in eggs. Pour custard over bread and soak 10 minutes.
Cover with aluminum foil and place dish in a baking pan. Pour enough
hot water into pan to come two-thirds up the sides of the pan. Bake
until custard is set, 50 to 55 minutes. Cool for a few minutes in
baking pan before removing.
Whiskey Sauce:
- 1
3/4 cups heavy cream
- 2
egg yolks
- 2
Tablespoon sugar
- 2
Tablespoons Irish whiskey
Stir
the cream in a small heavy saucepan over medium heat until it just
begins to boil. Remove from heat. Whisk the sugar and egg yolks
in a small bowl until light and fluffy. Whisk egg mixture into cream.
Stir constantly over low heat until sauce thickens, about 10 minutes.
Stir in whiskey. Spoon warm sauce over each serving of pudding.
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