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Title: Bread Pudding with Whiskey Sauce
Submitted by: sness - June 21, 2006
1 ½ cups raisins
2 T dark rum
650 grams baguettes, cut into ¾" squares
5 cups milk
1 2/3 cup half and half
8 eggs
3 cups sugar
1/3 cup unsalted butter, melted and cooled
¼ cup vanilla
1 tsp cinnamon
Soak raisins in rum. Pour milk and cream over bread and let stand for 5 minutes. Beat eggs, sugar, butter, vanilla, and cinnamon together with wire whisk. Pour over bread. Add rum soaked raisins and mix lightly with your hands until all the bread is coated. Pour into well-buttered pans and bake for 1 hour at 325° until golden brown and crisp on top. (This is a restaurant sized recipe and it makes lots!)
2 T dark rum
650 grams baguettes, cut into ¾" squares
5 cups milk
1 2/3 cup half and half
8 eggs
3 cups sugar
1/3 cup unsalted butter, melted and cooled
¼ cup vanilla
1 tsp cinnamon
Soak raisins in rum. Pour milk and cream over bread and let stand for 5 minutes. Beat eggs, sugar, butter, vanilla, and cinnamon together with wire whisk. Pour over bread. Add rum soaked raisins and mix lightly with your hands until all the bread is coated. Pour into well-buttered pans and bake for 1 hour at 325° until golden brown and crisp on top. (This is a restaurant sized recipe and it makes lots!)