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Raisin Bread Pudding & Whiskey Sauce is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
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See our Guide to New York City Restaurants
Click Here
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3 cups French bread cubes
2/3 cup sugar
1/4 cup margarine or butter
2 eggs
1 cup whipping cream
3 tablespoons raisins
2 teaspoons vanilla
3/4 cup sugar
2 teaspoons cornstarch
Dash cinnamon or nutmeg
3/4 cup whipping cream
1 to 2 tablespoons bourbon whiskey
Arrange bread cubes in a single layer in a 2 quart square baking dish or 10 inch round baking dish. Beat the 2/3 cup sugar and margarine or butter until creamy. Add eggs; beat until fluffy. Stir in the 1 cup whipping cream, raisins, and vanilla. Pour over bread cubes. Place baking dish in a larger baking pan on the oven rack. Pour boiling water into larger pan around dish to a depth of 1 inch. Bake in a 325 degree oven for 40 to 50 minutes or until a knife inserted near the center comes out clean. Remove dish from hot water. Cool slightly. Meanwhile, for sauce in a small saucepan combine the remaining sugar, cornstarch, and cinnamon. Stir in the whipping cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in bourbon. Serve warm bread pudding with the whiskey sauce. Store any remaining sauce in a covered container in the refrigerator. Reheat over low heat, stirring occasionally. Makes 6 servings.
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