Ingredients:
1 lb white bread, cubed
6 ounces melted butter
8 eggs
1 cup sugar, plus
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon vanilla extract
1 quart milk
1 cup heavy cream
2 1/4 teaspoons cinnamon
1 pinch nutmeg
1 lb butter
2 cups sugar
4 egg yolks
1/3 cup Irish whiskey
Directions:
Heat oven to 350.
Line a large, deep roasting pan with dish towels.
Bring a kettle of water to a boil.
Place rack in the center of oven.
Drizzle the melted butter over bread cubes and place them in a buttered 9-by-13-inch baking pan.
Scald the milk and cream.
Mix together the eggs, sugar, salt and vanilla. Stir in the hot milk and cream.
Pour this custard over the bread cubes.
Sprinkle lightly with cinnamon and nutmeg (go easy on the nutmeg).
Place baking pan in roasting pan and set on oven rack.
Pour boiling water into roasting pan until it comes at least halfway up the sides of the baking pan.
Bake in a water bath until set, about 40 minutes.
Serve warm with whisky sauce.
You’ll only need 1/2 the recipe for the sauce, or make only 1/2 the recipe.
Whiskey Sauce:.
Melt the butter in a sauce pan over medium heat.
When bubbling, whisk in sugar but do not bring to boil.
In a separate bowl beat the egg yolks.
When the sugar is melted, slowly whisk the yolks into the sugar mixture.
Remove from heat.
Slowly whisk in the whisky and drizzle over bread pudding.
Servings: 20
Time preparation: 20 min.
Time total: 70 min.