Maker’s Mark Bread Pudding Recipe

If you are going to indulge do it with bread pudding!  In spite of my impression that bread pudding was vaguely repulsive, I put a little on my plate at Thanksgiving and was amazed: that warm, yeasty breaded custard with a luscious sauce of sweet, buttery …whiskey?  Yes, it was whiskey and it was delicious!  It was also fluffy, crispy and creamy.  My obsession lead me to order bread pudding in restaurants, only to have that disappointing, inedible, dense gray cube placed on the table before me.  So I set out to find out how to recreate the dreamy Thanksgiving concoction and I think I have it down… try it – you will NOT be disappointed, nor will your guests.

 Maker’s Mark Bread Pudding
adapted from a *brief* entry somewhere on the internet…
Makers Mark Bread Pudding

4 croissants
1 ciabatta or similar airy but toothy bakery bread
1/2 cup raisins + whiskey for soaking
1 quart (4 cups) milk
6 eggs
1 1/2 cups sugar
*use less sugar if you don’t like it really sweet
2 tablespoons good quality vanilla
cinnamon and nutmeg
2 tablspoons melted butter

sauce
1 stick butter
1 cup sugar
*again, use 3/4 cup if you don’t like it sweet
1/4 cup water
1 egg yolk
1/2 cup Maker’s Mark whiskey

 Soak raisins in Maker’s Mark overnight
Slice croissants and bread into generous cubes. Leave in the open air over night
Preheat oven to 350
Pour milk over the bread in a large bowl, toss and let sit while preparing eggs
In another bowl wisk eggs, sugar, vanilla, cinnamon and nutmeg until fluffy
Pour over bread, add raisins and toss the whole mess LIGHTLY with your hands
Roll melted butter around the bottom of an 8 x 12 baking dish
Pour the bread into the dish and then bake for 1 hour
While the pudding bakes, make the sauce:
Melt butter, sugar and water and keep at a rolling boil for 5 minutes
Remove from heat and pour in a small stream while wisking into a bowl with egg yolk
After it cools a little stir in Maker’s Mark. Taste and add more if you wish
After the golden brown pudding comes out of the oven, pour the sauce over the top
Serve warm, or warm it up before you serve

The last ingredient?  Either a long run or alka selzer if you can’t resist this pudding like I can’t resist this pudding….if your friends don’t eat it all, you better throw it away or you might eat the entire thing…enjoy!

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