BREAD PUDDING WITH WHISKEY SAUCE

BREAD PUDDING:

1 large loaf of good quality French bread, cut into small cubes

6 cups of milk
1 cup white sugar
5 whole eggs

1/2 cup raisins
1 large apple, finely diced

1 tablespoon vanilla
1/4 teaspoon nutmeg

Combine the above ingredients and refrigerate the mixture until the liquid has been absorbed by the bread. Mix well and pour into a well buttered 1 1/2 quart baking dish. Place the baking dish in a larger pan with 1 inch of water surrounding the bread pudding pan. Bake in a 350 degree oven for 1 to 1 1/2 hours, until lightly browned, slightly raised, and well set.

WHISKEY SAUCE:

3 cups of powdered sugar

3 eggs
1/2 cup whole cream

Combine the above ingredients in a mixing bowl and whip together until smooth. Add this mixture to:

3/4 cup unsalted butter, melted in a double boiler

Stir with a whisk until smooth. Cook until the eggs are thoroughly cooked and the sauce is smooth and somewhat thickened, stirring occasionally with the whisl. Remove from the heat. When cool add:

1/4 cup Jack Daniel’s Black Label Whiskey

Serve portions of the bread pudding with a generous topping of the whiskey sauce.

Kay Ogren

Burk’s Cafe

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