1 1/2 Loaves French bread
1 1/2 qt Milk
8 Eggs
3 c Sugar
3 tb Vanilla
4 1/2 tb Melted butter
1 1/2 c Raisins
6 oz Chopped walnuts
1 1/2 ts Nutmeg
1/8 c Sherry
Butter a baking pan. Layer French bread
and sprinkle with walnuts and raisins. Repeat CUSTARD
Preheat oven to 300 degrees. Mix eggs, milk,
melted butter, vanilla, sugar, spices and sherry.
Whip until fluffy. Pour over layered ingredients.
Let stand for 15 minutes, consistently submerging
the bread down into the custard mixture to
throughly saturate bread. Cover and bake for 2
hours at 300 degrees. WHISKEY SAUCE
10 OZ. unsalted butter
3 cups sugar
2 egg yolks 1/2 cup water
1 cup Kentucky whiskey
Melt butter on medium heat. Slowly whisk in the sugar. Emulsify
eggs into base, one egg at
a time, whisking constantly. When color turns
to pale yellow, add the water and whiskey. Cook
2 to 3 minutes longer, continuing to whisk. Serve bread pudding in
individual bowls and ladel whiskey sauce over the top.
Use a 13-inch by 9-inch by 3-inch baking pan
Can be prepared 3 days ahead of time. Love and faster modems
Yields
1 Servings