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Ingredients

How to make it

  • 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.
  • *************************************
  • *********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.
  • *********************
  • ***********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.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Looks and sounds deeelicious! Love the Irish whiskey sauce here!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    This sounds and looks amazing. Great post my friend and a very high 5.
    Was this review helpful? Yes Flag

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