Bread Pudding with Whiskey Butter Sauce
· 6 cups day-old bread
· 2 tablespoons butter, melted
· 1/2 cup raisins (optional)
· 4 eggs, beaten
· 2 cups milk
· 3/4 cup white sugar
· 1 teaspoon ground cinnamon
· 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. Serve with whiskey butter sauce.
Whiskey Butter Sauce
4 tablespoons unsalted butter (1/2 stick) 1/3 cup sugar 1 large egg 1/2 tablespoon very hot water 1/4 cup heavy cream 1/4 cup whiskey
Melt the butter in the top of a double boiler set over gently simmering water.
Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.