maandag 25 november 2013

Bread Pudding with Whiskey Sauce (Kopie)

by Sally Bernstein

Serves 8

10 slices day old bread, broken in pieces
4 cups milk, scalded
1 cup whipping cream
4 eggs
1 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
½ tsp. nutmeg
¼ cup melted butter
½ cup seedless raisins

Combine bread, milk & cream. Beat eggs, add sugar and mix well. Stir in bread mixture and add vanilla, cinnamon and nutmeg. Stir in butter & raisins.

Pour into buttered 2 quart baking dish, set in pan of warm water about 1 inch deep.

Bake 350 degrees for 1 hour and 20 minutes or until knife inserted in center comes out clean.

Whiskey Sauce

3 egg yolks
1 cup sugar
1 tsp. vanilla
1 ½ cups milk
1 Tbsp. cornstarch
¼ cup water
1 ½ oz. brandy

In saucepan slightly beat egg yolks, then add sugar, vanilla and milk. Cook, over low heat, until mixture comes to a boil. Blend cornstarch in water and stir into hot mixture. Continue cooking until thickened.

Remove from heat and stir in brandy.

Serve warm or room temperature.

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