Saturday, December 5, 2009

Ann’s Adaptation of Ruth’s Chris Bread Pudding

One bite of this warm bread pudding sends me to heaven!

1 loaf of French bread cut into bite size cubes
2/3 c raisins
1 c of cherries (found near pie filling section of the store – you
don’t want the pie filling, you want cherries in juice)
2 c sugar
1 1/2 t cinnamon
9 eggs
1 1/2 t vanilla
4 c milk
1/2 c butter

Whiskey Sauce:

1 1/2 c milk
2 t melted butter
1 1/2 t cornstarch
1 1/2 t water
1/3 c sugar
2 eggs
1/4 c whiskey

Pudding: Dry out French bread cubes on a cookie sheet in a 350 degree oven for 10 minutes. Place in a greased 9 x 13” pan. Drain cherries really well. (The juice is great to drink with seltzer water so don’t waste it!) Sprinkle raisins & drained cherries over the top of the bread. In a large mixing bowl, mix sugar & cinnamon. Add eggs and vanilla, and mix again.

Bring milk and butter to a steam in a saucepan, but do not let boil. Add this to the sugar-egg mixture and beat well. Pour carefully over the bread, raisins, and cherries and carefully fold, using a spatula. Cover with foil and cook at 325 degrees for 30 minutes. Remove foil and carefully stir again, so as not to bread the bread. Bake an additional 40 minutes until golden brown, firm, yet bouncy. Remove from oven, run a knife around the edges and let cool to room temperature. When serving, top with whiskey sauce.

Whiskey Sauce: Pour milk and melted butter in a pan and heat until almost, but not boiling. Mix cornstarch and water. Put sugar and cornstarch mixture in a food processor and process briefly to prevent lumps. Whip eggs, and then fold into the sugar-cornstarch mixture. When milk is almost to a boil, slowly pour in the egg mixture, while constantly whipping. Place this on a low heat until desired thickness is maintained. Stir constantly. Take off heat and cool before adding whiskey. While sauce is cooling, continue to whip to reduce lumping. Add whiskey. If sauce is too thick, it can be thinned with milk.

Serves 8
Based on a recipe I found on the Internet and adapted to my tastes!



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