Ingredients
3 cups packed brown sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
5 eggs, lightly beaten
4 cups milk
1 cup whipping cream
5 teaspoons vanilla extract
14 bread slices, 1-inch thick
1 cup raisins
1½ cups pecan pieces
Rye Whiskey Sauce
2 cups whipping cream
9 tablespoons sugar
1½ teaspoons cornstarch
2 tablespoons cold water
2 egg yolks
¼ cup rye whiskey
Preparation
Preheat the oven to 300 degrees. In a large bowl, blend the sugar, cinnamon and nutmeg. Whisk in the eggs, milk, cream and vanilla.
Tear the bread slices into big, bite-size pieces and place in a lightly buttered 9-by-13-inch pan.
Pour the custard mixture over the bread and allow to soak until soft, about 1 hour.
Stir the raisins into the bread pudding and top with nuts.
Bake uncovered 1½ hours. P repare the Rye Whiskey Sauce and keep warm until needed.
Scoop the bread pudding into individual bowls and top with the Rye Whiskey Sauce.
Rye Whiskey Sauce Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until the mixture begins to boil.
Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. Simmer 2 to 3 minutes.
Put the yolks into a stainless steel bowl; whisk.
Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks.
Return the yolk mixture to hot cream mixture, whisking in slowly.
After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees. Remove from heat and pour through a fine mesh strainer.
Add the whiskey, adjusting to taste, and keep warm until ready to use.
Store sauce in covered container in the refrigerator up to 3 days.
Note: When reheating sauce, be sure to use a moderate temperature so the egg in the sauce doesn’t curdle.
