- 2 cups heavy cream
- 1 vanilla bean, split and seeds crawled or 1 teaspoon vanilla flavoring
- 1 cup sugar, plus 1/2 cup for that topping
- 8 egg yolks
- 12 slices tight crumb white-colored bread (suggested: Pepperidge Farm) crusts removed
- 1 stick butter, 70 degrees
- 3/4 cup golden raisins, drenched in 3/4 cup Irish whiskey
- Whiskey Tea sauce:
- 4 tea bags
- 4 cups boiling water
- 3/4 cup Irish whiskey (reserved from pudding)
- two tablespoons sugar
- 2 cinnamon sticks
- 2 cloves
- 1/2 lemon, juiced
Preheat the oven to 325 levels F.
Inside a saucepan over low heat, add some cream, the crawled vanilla bean and also the seeds (or extract) and 1/2 cup of sugar. Whisk to mix. Bring the cream to some boil. As the cream is due a boil, whisk the yolks and 1/2 cup sugar together until they're a homogeneous mixture. Once the cream involves a boil, take it out of heat and whisk in 1/three of the egg yolk mixture, then immediately whisk within the remaining egg mixture. This really is known as tempering. it enables you to definitely combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mix until you are prepared to put together the pudding.
To put together the pudding:
Butter 1 side from the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and set a layer of bread points, overlapping, towards the bottom from the dish. Strain the raisins reserving the whiskey. Sprinkle 1 / 2 of the whiskey drenched raisins on the top from the bread layer. Pour 1 / 2 of the cream/egg mixture within the bread and raisins. Continue doing this process using the bread and raisins and lastly finish with bread. Pour the rest of the cream/egg mixture in to the dish. Press lower lightly overall factor to compress and extremely compact the pudding. If all the cream mixture does not squeeze into the pan, wait ten to fifteen minutes after which repeat the process. The bread may need some while to soak up all of the cream. MMMMM& don't skimp about this step.
Set the bread pudding dish in the 9 by 13-inch baking dish or roasting pan and add warm water until it reaches 1/2 to twoOrthree of the in place the edges from the pudding dish. Cover the entire factor with aluminum foil and bake within the preheated oven before the custard has set, about one hour.
Take away the pudding in the water bath and allow it to awesome for ten minutes. Sprinkle the top custard using the remaining 1/2 cup sugar inside a thin even layer. Place the pudding underneath the broiler or make use of a blow torch (This is actually fun!) to crystallize the sugar on top of the pudding. A bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve using the whiskey tea sauce.
To help make the sauce:
As the pudding is baking, combine all of the ingredients and also the reserved Irish whiskey in a tiny saucepan and let steep for fifteen minutes. Discard the tea bags and also the lemon half. Bring the sauce to some boil after which lower heat and simmer before the liquid has reduced by half. Taste, the sauce ought to be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) along with a perfect accompaniment towards the creamy sweet pudding.