Whiskey-soaked Raisin Bread Pudding

-BUTTERY BUN DOUGH-
2 tb Sugar
1/2 c Warm water
2 tb Active dry yeast
5 lg Eggs
4 1/2 c Flour
1 ts Salt
1 c Unsalted butter; softened
2 ts Unsalted butter; melted
1 tb Whole milk

CUSTARD
1 c Sugar
4 lg Eggs
2 c Half and half
1/2 ts Pure vanilla extract
1 ts Ground cinnamon
2 c Toasted walnuts; chopped
-into 1/4-inch pieces (see

-JACK’S HONEY-RAISIN SAUCE-
-note)
2 c Raisins
1 c Sour Mash Whiskey
1/2 c Honey

To prepare raisins, combine raisins and whiskey in plastic container with
tight-fitting lid. Allow to stand at room temperature 6 hours or
overnight.

To prepare buttery bun dough, dissolve sugar in warm water in bowl of
electric mixer. Add yeast and stir gently to dissolve. Allow mixture to
stand 3 minutes.

Attach mixing bowl to mixer fitted with paddle. Add 4 eggs on top of
mixture, then add 4 cups flour and salt. Mix on low speed 1 minute. Remove
paddle and replace with dough hook. Mix on medium-low until smooth ball of
dough forms, about 3 minutes.

On medium speed, mix in butter, 1 tablespoon at a time, being certain each
tablespoon is incorporated before adding next. If dough creeps up dough
hook, stop mixer and pull dough off hook and place back into bowl. Remove
bowl and dough hook. Cover bowl with plastic wrap and refrigerate 1 hour.

Remove bowl from refrigerator and replace plastic wrap with clean cotton
towel. Place dough in warm place to rise until doubled in volume, about 1
hour. Punch down dough and transfer to pie plate. Tightly cover with
plastic wrap and freeze 15 minutes.

Lightly coat a 9-by-5-by-3-inch loaf pan with 1 teaspoon melted butter.
Set aside.

Remove dough from freezer. Using hands, flatten dough to an 8-by-10-inch
rectangle on lightly floured surface, using remaining flour as necessary.
Starting from one end, roll dough into tight spiral to form 8-inch-long
loaf. Place in buttered pan. Whisk remaining egg with milk and lightly
brush top with egg wash.

Bake at 325 degrees on center rack 40 minutes. Remove from oven. Allow to
cool 15 minutes before removing from pan. Cool to room temperature. Using
serrated knife, cut loaf into 1-inch-thick slices. Cut slices into 1-inch
cubes (leave crusts on). Cover with plastic wrap and refrigerate. Lightly
coat a 9-by-5-by-3-inch loaf pan with remaining melted butter. Line bottom
and long sides of pan with 8-by-12-inch parchment paper. Set aside.

To prepare custard, lightly whisk sugar and eggs in 5-quart bowl. Whisk in
half and half. vanilla and cinnamon. Stir in whiskey-soaked raisins. Add
bread cubes and walnuts. Use hands to gently. but thoroughly, toss
ingredients. Transfer mixture to loaf pan, handful at a time, gently
pressing bread into corners of pan. Pour any remaining custard on top. Bake
on center rack at 325 degrees 1-1/2 hours or until internal temperature of
pudding reaches 140 degrees. Remove from oven and keep in pan 1 hour before
slicing and serving.

Meanwhile, prepare sauce by heating raisins and whiskey, in 1-1/2 quart
saucepan over medium heat. Bring to boil. Reduce heat and simmer 20
minutes. Remove from heat. Stir in honey. Keep sauce warm in double boiler
until ready to serve or cool in ice water bath to 40 degrees and
refrigerate until needed.

To serve, remove pudding from pan. Using serrated slicer, cut into ten
3/4-inch-thick slices. Top each with 2 tablespoons sauce. Makes 10
servings.

Note: To toast walnuts, place on baking sheet and toast at 325 degrees 12
to 14 minutes.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996