| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
Irish |
Bread, Pudding |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Whipping cream |
| 3/4 |
c |
Irish whiskey |
| 9 |
tb |
Sugar |
| 1/2 |
|
Vanilla bean |
| 3/4 |
ts |
Cornstarch; mixed in |
| 2 |
tb |
Water; cold -Bread Pudding— |
| 2 |
c |
Whole milk |
| 1 |
c |
Sugar |
| 6 |
lg |
Eggs |
| 2 |
lg |
Egg yolks |
| 1 |
ts |
Vanilla extract |
| 8 |
oz |
Day-old French bread; cubed |
| 1 |
c |
Semisweet chocolate chips |
| 3 |
oz |
White chocolate; chopped |
INSTRUCTIONS
Combine cream, whiskey and sugar in heavy small saucepan. Halve vanilla
bean lengthwise and scrape in seeds; add bean. Bring to simmer over high
heat, stirring constantly. Reduce heat to medium-low. Mix 2 tablespoons
water and cornstarch in bowl until smooth. Add to cream mixture; simmer
until smooth. Add cornstarch dissolved in water to cream mixture; simmer
until sauce thickens slightly and leaves path when finger is drawn across
back of spoon, stirring frequently, about 10 minutes. Strain sauce into
small bowl. Cover and refrigerate until well chilled, about 1 hour.
For Bread Pudding: Preheat oven to 400 degrees. Whisk milk, sugar, eggs,
yolks and vanilla in large bowl until well blended. Mix in bread. Let stand
20 minutes. Stir both chocolates into bread mixture. Transfer to 8-inch
square glass baking dish. Place baking dish in large baking pan. Add enough
hot water to pan to come 1 inch up sides of baking dish. Bake until pudding
is set, about 1 hour. Remove baking dish from water. Cool pudding slightly
and sere warm with chilled sauce. Source: Bon Appetit. Formatted for MC by
Sharon F. Klinger, tmvm93b@prodigy.com.
Posted to MasterCook Digest V1 #408 by Cynthea <Cynthea@aol.com> on Jan 18,
1998
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