Brennan's Bread Pudding and Whiskey Sauce

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filed under Desserts

Recipe category: Desserts
Prep time: 
Cook time: 
Difficulty: Normal
Calories: 397 (20% DV)
Fat: 17g (27% DV)
Carbohydrates: 52g (17% DV)
Protein: 8g (16% DV)
Description: From the Breakfast at Brennan's (New Orleans) cookbook
Ingredients:  Makes 16 servings
1/2  cup
4-1/2  cups
1  cup
2-1/2  cups
1/2  cup
1  teaspoon
1  teaspoon
14  ounces
6  tablespoons
2  teaspoons
1  tablespoon
1/4  cup
3  tablespoons

Tip: For nutritional information on all the ingredients in Brennan's Bread Pudding and Whiskey Sauce just click on each ingredient name. Then adjust the serving size for any Brennan's Bread Pudding and Whiskey Sauce ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Soak raisins in a small bowl with warm water for 2 hours, then drain
Combine 4 cups milk, cream, 4 eggs, 1.5 cups sugar, raisins and pecans in a large mixing bowl
Whisk until well blended, then stir in cinnamon, nutmeg and 1 tsp vanilla
Break bread into the bowl and fold the mixture until the bread is soggy
Butter a large loaf pan or 13x9x2-inch baking dish and pour in the bread mixture
Push 6 Tbsps butter into the top of the loaf and set the pan into a larger pan; fill outer larger pan with 1/2 inch water
Bake in water bath for 30 minutes at 350 degrees
Remove from outer, larger pan bath and bake bread pudding for another 45 minutes at 350 degrees

Whiskey sauce
Place 3 eggs into a large saucepan and whisk over medium heat until slightly thickened
Add 1 cup sugar, 1 tsp vanilla, 1/2 cup milk and cook until hot; do not let mixture come to a boil!
In a small bowl, blend the cornstarch into 1/4 cup cold water
Stir the cornstarch into the egg mixture, blending constantly
Add the whiskey and cook the sauce over medium heat until smooth and thick enough to coat the back of a spoon, about 15 minutes; stir frequently
Serve the whisky sauce either at room temperature, or chill and serve cold
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