Thursday, February 25, 2010

Bread Pudding

Bread Pudding
8 – 10
Serve with Whiskey Sauce [recipe to follow]
4 eggs, lightly beaten
1 cup firmly packed brown sugar
3 cups light cream
1 teaspoon cinnamon
½ teaspoon grated nutmeg
¼ teaspoon ground cloves
2 cups chopped apples
10 cups French bread torn into small pieces

Mix the eggs, sugar, cream and spices and pour over the apples and bread in a large bowl.
Stir well; let the mixture soak for about 30 minutes, stirring occasionally.
Preheat oven to 300 degrees
Lightly oil a 9 inch baking dish.
Pour in the pudding mixture and bake until firm and beginning to brown, about 1 hour.
Cool before serving.

Whiskey Sauce
Yield 1 cup
1 cup cream
¼ cup bourbon whiskey
1 tablespoon corn flour
½ teaspoon vanilla extract
2 tablespoons sugar
1 egg
¼ teaspoon grated nutmeg
¼ teaspoon allspice

In a small saucepan, beat the cream over medium high heat until bubbles start to form around the edge.
Stir together the whiskey and corn flour and add to the cream, whisking vigorously.
Lower heat and cook until the cream begins to thicken 1 – 2 minutes, whisking occasionally. 
Stir in the vanilla and sugar.
Break the egg in a small bowl and whisk in 1 tablespoon of the hot cream.
Repeat with 2 – 3 more tablespoon of cream, one at a time until the egg mixture is warmed through.
Remove the cream from the heat and whisk in the egg mixture and spices to make a smooth sauce.
Return to low heat and cook for 1 – 2 minutes more.
Whisking often until sauce reaches the consistency of thick cream.
Serve warm or cool.