Custard Bread Pudding with Whiskey Caramel Sauce
1/4 loaf firm bread (French or Italian), cubed to make 3 cups
1 cup scalded milk
2 egg yolks
1/3 cup raisins
1/4 cup sugar
Dash of salt
1/4 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
1/3 cup whole pecans
1/4 cup (1/2 stick) butter
Whiskey caramel sauce (see recipe)
Cinnamon ice cream
Place bread in 9-inch square pan. Pour scalded milk over bread and soak 30
minutes. Add beaten yolks, raisins, sugar, salt, vanilla, nutmeg and pecans.
Stir all together until well mixed. Clean side of pan if needed.
Preheat oven to 350 degrees.
Dot top of batter with butter and cover with foil. Bake 1 hour or until done.
Should be firm in middle. Top with whiskey caramel sauce and cinnamon ice cream.
Makes 6 to 8 servings.
Whiskey Caramel Sauce
1 cup sugar
1 cup hot water
3 tablespoons whiskey
Put sugar in heavy-bottom pan and cook over medium heat, stirring frequently
until sugar melts and becomes brown, about 10 to 12 minutes. Slowly add hot
water to sugar. Increase heat and bring to boil, then boil about 6 minutes,
stirring often. Remove from heat; cool 30 minutes. Stir in whiskey and serve.
(Eddie Martini's Restaurant)