COURTYARD BREAD PUDDING (Court of Two Sisters)

Ingredients:

• 3 cups milk
• 1 24" loaf of day-old French bread; cut into 1½ to 2" cubes (12 cups bread cubes)
• 2/3 cup raisins
• ¼ cup salted butter, melted
• 4 eggs
• 1 cup sugar
• ½ tsp. vanilla
• 1 tsp. cinnamon
• ¾ tsp. ground nutmeg
• ½ tsp. salt

How To Make It:

1. Scald the milk in a heavy 4 to 5-quart saucepan. 
2. Remove from heat and allow to cool for about 5 minutes. 
3. Add the bread, raisins, and melted butter and mix thoroughly. 
4. In a separate bowl, beat the eggs and add the sugar, vanilla, cinnamon, nutmeg, and salt. Mix until thoroughly blended. 
5. Add to the bread mixture and blend well.
6. Butter a 3 to 4-quart earthenware or china casserole thoroughly on all inner surfaces (or use a baking dish about 3 to 4 inches deep). 
7. Pour the mixture into it and stir to distribute the ingredients evenly. 
8. Bake uncovered in a preheated 350-degree oven for 1 hour and 10 minutes or until knife inserted in the center comes out clean and the tip begins to brown and form a rough crust. 
9. Allow to cool to room temperature. 
10. Serve warm or chilled with Whiskey Sauce (Recipe Below). 

Yields 8 or more servings.


Whiskey Sauce Ingredients:

• 1 ¼ lbs. butter
• 1 lb. sugar
• 9 egg yolks
• ½ cup half and half
• 4 tsp. corn starch mixed in ½ cup of cold water
• 2 ½ oz. bourbon

How To Make It:

1. Melt butter and dissolve sugar over double boiler. 
2. Add egg yolks and whip vigorously so that egg yolks do not curdle. 
3. To this mixture, add half-and-half and corn starch mixture. 
4. Let cook over double boiler for 5 minutes. 
5. Remove from heat, and add whiskey. 
6. Serve 2 oz. per serving of bread pudding.

Recipe Taken From: www.courtoftwosisters.com