Bread Pudding (Bon Temps Rouler)

Name: Bread Pudding (Bon Temps Rouler)
Ingredients: 5 cups milk; 6 ounces sweet butter; 3/4 cup raisins; 5 large eggs; 2 cups white sugar; 1 teaspoon grated fresh nutmeg; 1 teaspoon cinnamon; 1 teaspoon vanilla extract (if available, LeRuth's vanilla bean marinade is preferable); 13 teaspoon salt; About 15 cups of French or Italian bread torn into 2-inch chunks (2 to 3 loaves); Whisky sauce (see recipe)

11 ingredients

13 steps

Ingredients

5 cups milk
6 ounces sweet butter
3/4 cup raisins
5 large eggs
2 cups white sugar
1 teaspoon grated fresh nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract (if available, LeRuth's vanilla bean marinade is preferable)
13 teaspoon salt
About 15 cups of French or Italian bread torn into 2-inch chunks (2 to 3 loaves)
Whisky sauce (see recipe)

Directions

1

In a saucepan melt the butter in the milk to scald.
2

While the milk is heating, place the raisins in another saucepan with water to cover and bring to a boil to plump the raisins.
3

Drain well and set aside.
4

In a bowl whisk together the eggs, sugar, nutmeg, cinnamon, vanilla and salt.
5

Add milk in a slow, steady stream, whisking constantly (or else the eggs will curdle).
6

Add raisins and bread.
7

Push down the bread to make sure it soaks up most of the custard mixture but is still very moist.
8

Place in a buttered two-quart (about 10 inches in diameter) baking pan or earthenware crock.
9

Place this in a larger baking pan filled halfway with hot water.
10

Cover it all with tin foil.
11

Bake at 350 degrees for about one hour.
12

Remove tin foil and bake another 15 minutes to brown.
13

Serve hot with whisky sauce.