8 c Day-old French bread, cut 1 ts Ground cinnamon
-into 1/2 inch cubes 2 ts Vanilla extract
1 c Dark seedless raisins 1/4 ts Ground nutmeg
1 c Pecan halves 4 c Half and-half, warmed
2 lg Eggs Whiskey Sauce (recipe
1/4 c Sugar -follows)
1 tb Butter or
1. Place a doubled sheet of aluminum foil over bottom of an open
8-inch springform pan. Press foil into bottom of pan; place pan’s rim
around bottom and tighten without tearing foil. Turn foil up tightly
around side of pan. Generously oil inside of pan and place on a
jelly-roll pan or on a rimmed baking sheet.
2. Heat oven to 350’F. Layer bread, raisins, and pecans in prepared
pan. In medium-size bowl, beat eggs until frothy; beat in sugar,
butter, cinnamon, vanilla, and nutmeg. Gradually beat warmed
half-and-half into egg mixture and pour over bread mixture. Cover top
of pudding with oiled aluminum foil.
3. Bake 1 flour. Remove foil and continue to bake 20 minutes longer or
until top is golden and center feels set. Cool pudding in pan on wire
rack 15 minutes.
4. Meanwhile, prepare Whiskey Sauce (recipe follows). To serve, loosen
pudding around side of pan and remove rim of pan. Using the foil that
lines the pan, lift pudding onto serving plate. Loosen bottom of
pudding from foil. Carefully pull foil out from under pudding. Serve
pudding warm or chilled and with warm Whiskey Sauce.
Whiskey Sauce: Melt 1/2 C (1 stick) butter in the top of double
boiler over hot, not boiling, water. In small bowl, beat together 1
large egg and 1/4 C sugar. With wire whisk, stir egg mixture into
melted butter and cook until it forms a custard. Remove from heat and
stir in 1/2 C whiskey. Serve warm.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary