Bread Pudding with Whiskey Sauce

BREAD PUDDING with Whiskey Sauce
Brennan's Steakhouse Recipe

Serves 8

Bread Pudding:
10 slices stale bread, torn into cubes
4 cups milk, scalded
4 eggs, slightly beaten
1 cup sugar
1 cup canned evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons butter, melted
1/2 cup raisins

Whiskey Sauce:
1 1/2 cups milk
1 cup sugar
3 egg yolks, slightly beaten
1 tablespoon cornstarch
1 teaspoon vanilla extract
3 tablespoons whiskey

For The Bread Pudding: Preheat oven to 350 degrees. Grease a 2 quart baking dish. Scatter the bread in the baking dish. Pour the scalded milk over the bread; set aside.

Mix the eggs with the sugar. Stir in the remaining ingredients and pour the egg and sugar mixture over the bread and milk mixture. Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.

Set the baking dish inside a slightly larger pan. Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie". Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.

For the Whiskey Sauce: In a medium size saucepan, heat the milk and the sugar until they almost come to a boil. Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while. Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling. Blend the cornstarch with 1/4 cup cold water. Add to the saucepan.
Bring the custard to a boil, whisking constantly for several minutes until it thickens. Remove from the heat. Stir in vanilla extract and whiskey. Strain through a fine mesh sieve. Pour over bread pudding as desired.

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