Ingredients:
+French toast pudding
°4 large eggs
°1 large egg yolk
°3/4 t. (175 mL) sugar
°2 1/2 t. (625 mL) milk
°2 1/2 t. (625 mL) whipping cream (heavy)
°1 C. 1/2 tsp (5 mL) vanilla
°1 C. 1/2 tsp (5 mL) ground cinnamon
°12 oz (340 g) crusty bread, cut into ½-inch (1 cm) slices, then cut into 1 ½-inch (4 cm) pieces [10 c. (2.5L)]
°1/2 t.2 tbsp. sugar
°1/2 tsp. 1/2 tsp (2 mL) ground cinnamon
°2 tbsp. (25 mL) butter or margarine, melted
Whiskey sauce
°1/2 t. butter
°2 tbsp. (30 mL) water
°1 large egg
°1 t. (250 mL) sugar
°2 tbsp. (25 mL) whiskey or 1 tbsp. 1/2 tsp (5 mL) brandy extract
Instructions:
1
Preheat oven 325°F (160°C). Grease bottom and sides of 13 x 9-inch (33 x 23 cm) glass baking dish with shortening or cooking spray
2
In large bowl, beat 4 eggs, 1 egg yolk and ¾ cup (175 mL) sugar with wire whisk until well blended. Add milk, whipping cream, vanilla and 1 tsp (5 mL) cinnamon and beat until well blended. Stir in 7 cups (1.75 L) bread pieces and raisins. Let stand 20 minutes. Pour the mixture into the baking dish. Add remaining 3 cups (750 mL) bread on top, pressing lightly.
3
In a small bowl, stir together 2 tbsp (25 mL) sugar and ½ tsp (2 mL) cinnamon until blended. Brush top of bread mixture with 2 tbsp (30 mL) butter; sprinkle with sugar and cinnamon. Bake uncovered for 55 to 65 minutes or until top puffs up and takes on a light golden color (center will stir slightly). Leave to cool for 30 minutes.
4
Meanwhile, in 1-quart (1 L) saucepan, melt ½ cup (125 mL) butter over low heat; do not simmer. Remove from fire ; let cool 10 minutes. Combine water and 1 egg in small bowl; stir in butter until blended. Add 1 cup (250 mL) of sugar. Cook over medium-low heat, stirring constantly, until sugar has dissolved and mixture begins to boil; remove from fire. Add the whiskey. Let cool at least 10 minutes before serving.
5
Serve the French toast pudding warm and pour over the sauce. Cover the rest of the pudding and sauce and store in the fridge.
Enjoy!