Bread-and-Butter Pudding Recipe

How to make it

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• In a small bowl, combine the raisins and whiskey and let soak for 1
• hour.
• Butter a 9-inch-square glass baking dish.
• In a large bowl, whisk together the eggs, cream, sugar, cinnamon and nutmeg.
• Add the vanilla extract or split the vanilla bean in half lengthwise, scrape out the seeds and drop them into the custard.
• Spread butter on one side of each slice of bread.
• Cut the slices in half diagonally and arrange half the bread, overlapping the slices, in the bottom of the baking dish.
• Drain the raisins and sprinkle half over the bread.
• Repeat with remaining bread and raisins.
• Pour the custard over the bread and let soak for 30 minutes.
• Preheat oven to 400° F.
• Place the baking dish in a large baking pan.
• Add enough hot water to come halfway up the sides of the dish. Bake for 50 to 60 minutes, or until the pudding is set and the top is
• golden.
• Remove the baking dish from the water and let cool on a wire
• rack.
• Serve warm with a chilled sauce, if desired.
• ******Note: Vanilla beans, which are actually seedpods, can be found in the baking or spices section of most supermarkets.
• For maximum flavor, slice the pod down its length and scrape the point of the knife along the inside to release the seeds.
• Vanilla pods are quite expensive (as much as $7 for two pods), but the flavor is worth it.
• After the seeds are scraped out, you can make vanilla sugar by putting the pods into a lidded jar of superfine sugar.
• Use the sugar in cakes, sauces and other desserts.
• You can continue to add used pods and replace with more sugar as needed.
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• *********Custard Sauce
• 3/4 cup milk
• 3/4 cup heavy (whipping) cream
• 1/2 vanilla bean, split lengthwise
• 5 large egg yolks
• 1/2 cup sugar
• In a medium saucepan over medium heat, combine the milk, cream and vanilla.
• Bring to a boil, stirring constantly, then reduce heat to simmer.
• In a small bowl, whisk together the egg yolks and sugar.
• Stir into the cream mixture and cook, stirring frequently, for 8 to 10
• minutes, or until the mixture thickens and coats the back of a spoon.
• Strain into a small bowl.
• Cover and refrigerate for 1 hour, or until chilled.
• Can be refrigerated for up to 24 hours.
• Makes about 1 1/2 cups.
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• ***********Irish Whiskey Sauce
• 3/4 cup heavy (whipping) cream
• 1/3 cup Irish whiskey
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon water
• 1/4 teaspoon cornstarch
• In a small saucepan over medium heat, combine the cream, whiskey, sugar and vanilla.
• Bring to a boil, stirring constantly, then reduce heat to simmer.
• Mix the water and cornstarch in a small bowl until smooth.
• Add to the cream mixture.
• Simmer for 8 to 10 minutes or until the sauce thickens and coats the back of a spoon.
• Transfer to a small bowl, cover and refrigerate for 1 hour, or until chilled.
• Can be refrigerated for up to 24 hours.
• Makes about 1 cup.