Directions: |
Directions:Bread Pudding
Place the raisins in a small bowl and add warm water to cover. Soak for 2 hours, then drain.
In a large mixing bowl, combine the milk, eggnog, eggs and sugar. Whisk well. Stir in raisins and pecans until well mixed.
Butter a 9 x 12 baking dish (such as Pyrex). Slice the bread approximately 3/4 inch thick and completely cover the bottom of the dish. Pour the cream/egg mixture over the bread. Add a second layer of bread and pour the rest of the cream/egg mixture over it. With clean hands, push the bread down to release air and allow it to soak in the liquid. place saucers over the bread to push it down and wrap entire dish with plastic wrap.
Let stand for 2 hours or overnight in the refrigerator. Bring to room temperature before baking.
Preheat oven to 350 degrees Fahrenheit. Remove the plastic wrap, put the baking dish in a larger pan and pour water around the dish up about 3/4 inch up. Cover the larger pan with aluminum foil. Gently transfer the pan to the oven and bake for 30 minutes. Remove the foil, remove the pan from the water bath and return the bread pudding to the oven and cook for an additional 45 minutes uncovered. (Don't put it between oven racks. It will puff up a couple of inches above the pan and bake around the upper rack...believe me. I know.)
When cooking is complete, allow to stand approximately 15 minutes, then slice and serve with warm maple syrup or Whiskey sauce.
Whiskey Sauce
Place the eggs in a large saucepan and whisk over medium heat until slightly thickened. Add the sugar, vanilla and milk and cook until hot; do not let the mixture boil (or you will have sweet scrambled eggs).
In a small bowl, blend the cornstarch into 1/4 c cold water. Stir the cornstarch into the egg mixture, stirring constantly. Add the whiskey and cook the sauce over medium h eat until smooth and thick enough to coat the back of a spoon, about 15 minutes; stir frequently.
Serve the whiskey sauce either at room temperature or chill and serve cold. |
Personal
Notes: |
Personal
Notes: This is a variation on the recipe from Brennan's Restaurant (as in "Breakfast at Brennan's) in New Orleans. I modified it to by replacing the cream with eggnog and doubling the milk. (I had very rich eggnog) It is actually sweet enough that you don't need any syrup or whiskey sauce, but heck. Once a year isn't so bad.
NOTE: When using any type of distilled spirit around an open flame, pull the pan off the flame to add the spirit. Otherwise, the alcohol could ignite and it is sometimes hard to see that it is flaming.
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