Bread And Butter Pudding With Whisky Soaked Raisins Recipes

BREAD AND BUTTER PUDDING WITH WHISKY-SOAKED RAISINS

Steps:

• About 2-3 hours before you start, pour the whisky over the raisins in a small bowl and leave to soak. Preheat the oven to gas mark 4, 350F, 180C. To make the pudding, butter the panettone or bread generously on one side only and cut each slice into 4. Now mix in the prunes, apricots, peel, zests and raisins (plus any remaining whisky) in a bowl, then scatter half over the base of the buttered dish. Now place a layer of panettone or bread over and sprinkle the remaining fruit over that. Arrange the remaining squares of panettone or bread (buttered side up) on top, overlapping slightly. After that, whisk the milk, cream, eggs and caster sugar together and pour the mixture all over the pudding. Finally, press the bread down into the custard very lightly and sprinkle the nutmeg over, followed by the demerara sugar. Place on a high shelf and bake for 40 minutes, until the surface is golden and crunchy.

BREAD-AND-BUTTER PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat oven to 350°F.
• Soak sultanas in hot water for 10 minutes, then drain.
• Butter the bread.
• Remove crusts and cut into triangles.
• Arrange in a greased deep casserole dish along with raisins.
• In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil.
• Remove the vanilla bean.
• Add milk mixture to the eggs.
• Through a strainer, pour the egg-and-milk mixture onto the bread.
• Leave to soak.
• Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.
• To make the whiskey sauce: Boil the milk, then remove from heat.
• In a separate saucepan, mix the sugar and egg yolks.
• Add egg mixture to milk and return to heat.
• Cook gently over low heat, stirring constantly, until sauce thickens slightly.
• Stir in whiskey.
• Serve warm.

WHISKEY BREAD PUDDING

Steps:

• In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
• Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
• For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
• To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
• Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.

FAVORITE BREAD AND BUTTER PUDDING WITH BOURBON SAUCE

Steps:

• 1. Butter 1 1/2-quart casserole or spritz with nonstick cooking spray and set aside.
• 2. Spread one side of each slice of bread with butter, cut each slice into four pieces of equal size, spread half of them in casserole, and sprinkle half of raisins on top. Repeat layers and set aside.
• 3. Beat eggs, sugar, vanilla, cinnamon, and nutmeg at high electric mixer speed about 2 minutes until creamy. With mixer at low speed, add milk gradually, then half-and-half.
• 4. Pour over bread and raisins in casserole and let stand uncovered at room temperature 1 hour. After 40 minutes, preheat oven to 350°F.
• 5. When pudding has stood 1 hour, set in large shallow pan, and place on pulled-out middle oven shelf. Pour hot water into pan to depth of 1 inch, slide shelf into oven, and bake pudding uncovered about 1 hour until cake tester inserted in center comes out clean.
• 6. Transfer casserole to wire rack and cool 20 minutes.
• 7. Meanwhile, prepare Bourbon Sauce: Combine sugar, cornstarch, nutmeg, and salt in small nonreactive saucepan. Whisk in water and bourbon and continue whisking until smooth. Add butter, set over moderate heat, and cook, whisking constantly, 2 to 3 minutes until thickened and translucent. Remove from heat, mix in lemon juice, and transfer to heated sauceboat.
• 8. Serve pudding warm at table, trickle a little sauce over each portion, and pass the rest.