BREAD PUDDING:
9 CUP FRENCH BREAD, NOT STALE, CUT IN 1" CUBES
1 QT. HALF AND HALF
3/4 CUP SUGAR
5 EXTRA LARGE EGGS
1 oz VANILLA
3/4 TSP. CINAMON
1/4 TSP. NUTMEG
1 CUP MILK CHOCOLATE CHIPS
Mix by hand, the half and half, sugar, eggs, vanilla, cinnamon, and nutmeg. Soak bread in this mixture, for 30 min., tossing gently from time to time.
Place soaked bread in 10" buttered cake pans. Push 1 cup chocolate chips into each pudding. Set aside.
In an electric mixer cream:
1/4 # SALTED BUTTER
1/2 CUP SUGAR
1 oz BRANDY
1 EGG
Mix on medium speed for one minute, scrape down sides, and mix on high speed for one minute. Pour mixture over bread pudding, and bake at 375 f. for 1 ½ hr. (Do not bake in convection oven)
JIM BEAM WHISKEY SAUCE:
1 oz JIM BEAM'S BLACK LABEL WHISKEY
1/4 CUP SALTED BUTTER
1 1/2 CUP HEAVY CREAM
3/4 CUP BROWN SUGAR
1/4 TSP. SALT
1/4 TSP CAYENNE PEPPER
Combine all ingredients in sauce pan, and bring to a simmer, whisking gently. Simmer 4 min. After pudding has finished baking, cut into serving size pieces, and top with whiskey sauce. Serve hot.
