Bread Pudding with Rye Whisky Sauce

The variations on bread pudding are endless. This one is not too rich or sweet, but moist, custardy and easy to prepare. In the South, bourbon is usually used in the sauce but Canadian rye whisky also works well, or you can substitute rum or brandy. The sauce is a syrupy consistency; if you like a thicker sauce, increase cornstarch to 2 tsp (10 ml).

6 6 eggs
1 cup 250 ml granulated sugar
1 cup 250 ml raisins
1 cup 250 ml chopped toasted walnuts
2 cups 500 ml milk
2 cups 500 ml light cream
½ cup 125 ml unsalted butter, melted
1 tsp 5 ml vanilla
½ tsp 2 ml cinnamon
¼ tsp 1 ml nutmeg
8 cups 2 L cubed day-old French bread

Combine eggs, sugar, raisins, walnuts, milk, cream, butter, vanilla, cinnamon and nutmeg.

Stir in bread; let stand for about 20 minutes or until well moistened. Pour into buttered 12-cup (3 L) baking dish. Bake in 350° F (180° C) oven for 1 ¼ hours or until well browned and slightly puffy. Serve warm with Rye Whisky Sauce. Makes 8 servings.

Rye Whisky Sauce:

1 cup 250 ml granulated sugar
1 cup 250 ml whipping cream
2 tbsp 25 ml unsalted butter
1 tsp 5 ml cornstarch
2 tbsp 25 ml cold water
3 tbsp 50 ml rye whisky

In heavy saucepan, combine sugar and cream. Bring to boil; cook over medium-high heat for 1 minute. Stir in butter.

Blend cornstarch with water; stir into sauce and cook for 30 seconds longer. Remove from heat and stir in whisky. Serve warm. Makes about 1 ¼ cups (300 ml).

URL : http://www.polymtl.ca/vis/manger/BreadPudding.html
Mis à jour le : 16 juin 2006, 13h28 EDT

6	6	eggs
1 cup	250 ml	granulated sugar
1 cup	250 ml	raisins
1 cup	250 ml	chopped toasted walnuts
2 cups	500 ml	milk
2 cups	500 ml	light cream
½ cup	125 ml	unsalted butter, melted
1 tsp	5 ml	vanilla
½ tsp	2 ml	cinnamon
¼ tsp	1 ml	nutmeg
8 cups	2 L	cubed day-old French bread