Ingredients:
2 cups sugar
5 cups of stale french bread, crumbled (bread must be stale to crumble)
1 cup raisins
4 cups milk
4 Granny Smith apples peeled, cored, then cubed
4 large eggs, beaten
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
Pinch of nutmeg
Whiskey sauce - while the bread pudding is baking, you can prepare the whiskey sauce.
1/2 tablespoon corn starch
2 tablespoons water
1 egg
2 tablespoons vanilla extract
1 cup sugar
1/4 cup Bourbon or Rum
1 stick of softened butter
Instructions:
Preheat oven to 350°F. Grease large, clear Pyrex dish. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the egg until smooth, then work in the milk. Add the vanilla, then the bread. Allow bread to soak up liquid.
Fold in apples and raisins, then put all in the greased pan. Bake for 45 minutes to one hour, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry.
To make the whiskey sauce, cream butter and sugar. Put in double boiler over medium heat. Whisk corn starch and water together, and add to mixture while whisking. Bring to a boil. Whisk and let simmer for a few seconds. Watchpoint: don’t let it burn the mixture on the bottom. Blend in egg. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good whiskey flavor. Remove from stovetop. Add Bourbon.
Note: New Orleans French bread is very light. If another type bread is used that is too dense, texture will not be correct.
Notes:
This will serve a whole bunch of folks!
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