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1
Preheat the oven to 325 degrees F.
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2
Pudding:
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In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar.
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Whisk to combine.
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Bring the cream to a boil.
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While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture.
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When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture.
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This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs.
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It's kinda fun!
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Reserve this mixture until you are ready to assemble the pudding.
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Discard the vanilla bean.
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To assemble the pudding:
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Butter 1 side of the slices of bread and cut them into triangles.
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Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish.
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15
Strain the raisins reserving the whiskey.
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Sprinkle half of the whiskey soaked raisins on top of the bread layer.
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Pour half of the cream/egg mixture over the bread and raisins.
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Repeat this process with the bread and raisins and finally finish with bread.
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Pour the remaining cream/egg mixture into the dish.
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Press down gently on the whole thing to compress and really compact the pudding.
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If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again.
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The bread may need a little while to absorb all the cream.
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23
MMMMM... don't skimp on this step.
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Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish.
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Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour.
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Remove the pudding from the water bath and let it cool for 10 minutes.
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Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer.
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Put the pudding under the broiler or use a blow torch (This is REALLY fun!)
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to crystallize the sugar on the top of the pudding.
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A little bit crusty and burnt and sweeeeeeet!
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YuuuuuummmY!
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Serve with the whiskey tea sauce.
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To make the sauce:
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While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes.
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Discard the tea bags and the lemon half.
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Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half.
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Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding.
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MMMMMMMMMMMMMMMMM...MMMMMM....MMM!
