Bread Pudding with New Orleans Whiskey Sauce
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INGREDIENTS 2 cups sugar 5 cups stale French bread, crumbled 1 cup raisins 4 cups milk 4 Granny Smith apples, peeled, cored and cubed 4 large eggs, beaten 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 pinch nutmeg 1 stick butter 1/2 teaspoon corn starch, for whiskey sauce 2 tablespoons water, for whiskey sauce 1 egg, for whiskey sauce 2 tablespoons vanilla extract, for whiskey sauce 1 cup sugar, for whiskey sauce 1/4 cup bourbon or rum, for whiskey sauce 1 stick butter, softened, for whiskey sauce Preheat oven to 350 degrees. Grease a large, clear Pyrex dish, or you can use a 9 x 12-inch baking pan. (If using baking pan, reduce baking time. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the egg until smooth, then work in the milk. Add the vanilla, and then the bread. Allow bread to soak up the liquid. Fold in apples and raisins, then place all into the greased pan. Cut butter into pats, then distribute evenly over top of mixture. Bake for 45 minutes to 1 hour, or until the pudding is 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 a double boiler over medium heat. Whisk cornstarch and water together, and add to mixture while whisking. Bring to a boil. Whisk and let simmer for a few seconds. (Don't let mixture burn on the bottom.) Blend in egg. Remove from stovetop. Add bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good whiskey flavor. NOTE - New Orleans French bread is very light. If another type of bread is used that is too dense, texture will not be correct.