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5 Eggs
1 Egg yolk
1/2 c Sugar
2 c Milk
1 c Heavy cream
4 tb Cinnamon
1/8 ts Nutmeg
1 tb Vanilla extract
12 oz Day-old French bread
2 tb Butter
2 c Raisins; sprinkled with
-small amount of rum
4 sl White loaf bread
WHISKEY SAUCE
2 Eggs
1 c Butter; melted and still
-warm
1/2 c Sugar
1/2 tb Bourbon
Preheat the oven to 300 degrees. Beat the eggs and sugar in a large mixing
bowl. Add the milk and heavy cream and blend, then cut mixer speed to low.
Add 2 tablespoons of the cinnamon, along with the nutmeg and vanilla.
Blend.
Cut the French bread into small slices. Lightly butter a cake pan 9-inches
square and 2 inches deep, then sprinkle the bottom with 2 teaspoons of the
remaining cinnamon and 2/3 cup raisins.
Spread a layer of bread over the raisins and cover it with 1/3 of the
custard mixture.
Make sure the custard soaks in completely by pressing the bread down with
your hands, making sure it absorbs all it can. Repeat the sequence
(cinnamon, raisins, bread, custard) twice more, to produce three complete
layers in all.
Top with the 4 loaf slices and press them down, to make sure the bread is
soaked with custard. Sprinkle with additional cinnamon, if desired.
Cover the pudding with lightly buttered heavy-duty aluminum foil. Place
the cake pan inside a baking dish filled with water halfway up the sides.
Bake for 1 hour.
While the pudding is baking, prepare whiskey sauce. Using a mixer, whip
eggs at high speed until soft peaks form. Reduce the mixer to low speed and
slowly add warm melted butter.
Add the sugar slowly and mix until cool, then slowly add the whiskey.
Blend thoroughly. NOTE: Whiskey sauce can be stored covered at room
temperature for 3-4 days.
MEMPHIS COMMERCIAL APPEAL,
03/02/1988
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings
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