BREAD PUDDING WITH WHISKEY CARAMEL SAUCE
Yield: 8-10 servings.
1 loaf French bread (or croissants), cut into 1 inch squares
1 qt. half and half
3 eggs, lightly beaten
2 cups sugar
2 T vanilla extract
1 cup raisins (soaked 30 minutes in bourbon)
¼ tsp. allspice
¼ to ½ tsp. cinnamon
3 T unsalted butter, melted
Procedure:
Preheat oven to 350 degrees. Soak the bread in the half & half in a large bowl. In a separate bowl, beat eggs, vanilla and spices together. Pour over bread and half & half mixture. Crush with hands until well mixed and all the liquids are absorbed. Gently stir the raisins into the mixture.
Pour butter into the bottom of a 9 x 13 baking pan. Coat the bottom and sides of the pan well with butter. Pour in the bread mixture and bake 350 degrees for 35-45 minutes, until set. It is done when the edges start getting a bit brown and pull away from the edge of the pan. This can also be made in individual ramekins. Serve with whiskey caramel sauce.
WHISKEY CARAMEL SAUCE
1 cup sugar
6 T butter
1 T whiskey
½ cup heavy cream
Procedure:
You will have to work quickly. Heat sugar on high heat in a heavy 2 or 3 quart saucepan; as sugar begins to melt, stir constantly with a whisk. As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add butter to the pan. Continue to whisk vigorously until the butter has melted. Remove from heat and add whisky, continuing to whisk. Add the cream and whisk to incorporate. Note that when you add the butter, whiskey and cream, the mixture will foam up considerably. Whisk until caramel sauce is smooth. Let cool in the pan for a few minutes, pour in another container or squeeze bottle and let sit to cool to room temperature. Warm before serving.
