2 tablespoons softened butter
12 ounces day-old French white bread
1 quart rnilk
3 large eggs
I cup sugar
1/2 cup raisins
2 tablespoons vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Butter a 13 x 9 x 2-inch baking dish with the 2 tablespoons butter. Set aside.
Break or cut bread iato small cubes and place in a large bowl.
Pour over the milk and allow to sit until the bread is softened and milk Is absorbed.
With electric mixer, beat the eggs with the sugar until mixture is diick and lemon colored.
Stir in the raisins, vanilla, cinnamon and nutmeg. Pour over the bread and stir to combine welt.
Pour the bread pudding into the prepared baking dish, place in a large shallow pan
and add about 1 inch of hot water to the pan.
Bake the pudding in the water bath for about 1 hour or
until a knife blade inserted in the center comes out clean.
Serve warm with Whiskey Sauce
The Whiskey Sauce:
1 cup sugar
1 stick butter, cut into pieces
1 large egg (I leave this out)
1/2 cup (bourbon whiskey - I used Makers Mark) can burn off alcohol if for Kids)
Note - I use 1/4 cup of Bourbon Whiskey and 1/4 cup water - less overpowering
1/2 to 1 cup (your call) Pecans
Melt the butter in a double boiler over hot, but not boiling, water.
Beat together the sugar and egg until mixture is tllickened and smooth.
Whisk the egg mixture into the butter and whisk until the mixture thickens slightly
and sugar is dissolved- Whisk in. the bourbon and allow to cool to warm before serving.
Have made this for Yankee friends - it is a hit recipe from a cooking class with Chef Marilyn Harris