INGREDIENTS

INSTRUCTIONS

To prepare raisins, combine raisins and whiskey in plastic container
with tight-fitting lid.  Allow to stand at room temperature 6 hours or
overnight.  To prepare buttery bun dough, dissolve sugar in warm water
in bowl of  electric mixer. Add yeast and stir gently to dissolve.
Allow mixture  to stand 3 minutes.  Attach mixing bowl to mixer fitted
with paddle. Add 4 eggs on top of  mixture, then add 4 cups flour and
salt. Mix on low speed 1 minute.  Remove paddle and replace with dough
hook. Mix on medium-low until  smooth ball of dough forms, about 3
minutes.  On medium speed, mix in butter, 1 tablespoon at a time, being
certain  each tablespoon is incorporated before adding next. If dough
creeps  up dough hook, stop mixer and pull dough off hook and place
back into  bowl. Remove bowl and dough hook. Cover bowl with plastic
wrap and  refrigerate 1 hour.  Remove bowl from refrigerator and
replace plastic wrap with clean  cotton towel. Place dough in warm
place to rise until doubled in  volume, about 1 hour. Punch down dough
and transfer to pie plate.  Tightly cover with plastic wrap and freeze
15 minutes.  Lightly coat a 9-by-5-by-3-inch loaf pan with 1 teaspoon
melted  butter. Set aside.  Remove dough from freezer.  Using hands,
flatten dough to an  8-by-10-inch rectangle on lightly floured surface,
using remaining  flour as necessary. Starting from one end, roll dough
into tight  spiral to form 8-inch-long loaf. Place in buttered pan.
Whisk  remaining egg with milk and lightly brush top with egg wash.
Bake at 325 degrees on center rack 40 minutes. Remove from oven.  Allow
to cool 15 minutes before removing from pan. Cool to room  temperature.
Using serrated knife, cut loaf into 1-inch-thick slices.  Cut slices
into 1-inch cubes (leave crusts on). Cover with plastic  wrap and
refrigerate. Lightly coat a 9-by-5-by-3-inch loaf pan with  remaining
melted butter. Line bottom and long sides of pan with  8-by-12-inch
parchment paper. Set aside.  To prepare custard, lightly whisk sugar
and eggs in 5-quart bowl.  Whisk in half and half.  vanilla and
cinnamon. Stir in whiskey-soaked  raisins. Add bread cubes and walnuts.
Use hands to gently. but  thoroughly, toss ingredients. Transfer
mixture to loaf pan, handful  at a time, gently pressing bread into
corners of pan. Pour any  remaining custard on top. Bake on center rack
at 325 degrees 1-1/2  hours or until internal temperature of pudding
reaches 140 degrees.  Remove from oven and keep in pan 1 hour before
slicing and serving.  Meanwhile, prepare sauce by heating raisins and
whiskey, in 1-1/2  quart saucepan over medium heat.  Bring to boil.
Reduce heat and  simmer 20 minutes. Remove from heat. Stir in honey.
Keep sauce warm  in double boiler until ready to serve or cool in ice
water bath to 40  degrees and refrigerate until needed.  To serve,
remove pudding from pan. Using serrated slicer, cut into ten
3/4-inch-thick slices. Top each with 2 tablespoons sauce. Makes 10
servings.  Note: To toast walnuts, place on baking sheet and toast at
325  degrees 12 to 14 minutes.  WASHINGTON TIMES FOOD SECTION  JANUARY
17, 1996  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Are you wrinkled with burden? Come to the church for a face-lift.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 912
Calories From Fat: 343
Total Fat: 39.8g
Cholesterol: 218.4mg
Sodium: 310.2mg
Potassium: 699.3mg
Carbohydrates: 130g
Fiber: 6g
Sugar: 71.6g
Protein: 18.1g