Cook the Book: Rhubarb Bread Pudding with Whiskey Sauce

Ingredients

• 6 servings bread 
• 5 cups raisin bread with or without raisins), cut into 1/2-inch cubes
• 4 large eggs 
• 0.3 cup granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 3 tablespoons half and half 
• 0.3 teaspoon kosher salt 
• 1 pound rhubarb fresh cut into 1/2-inch slices, ( 6 hefty stalks)
• 1 pinch salt 
• 4 tablespoons butter unsalted
• 1 teaspoon vanilla extract pure
• 2 tablespoons irish whiskey 
• 6 servings irish whiskey 
• 1 cup milk whole

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. In a large bowl, whisk together the eggs, milk, half-and-half, 1/4 cup of the sugar, the vanilla, and salt. Stir the bread into the egg mixture, cover the bowl, and refrigerate for at least 30 minutes or up to 2 hours, pushing the bread down into the liquid from time to time.
2. Preheat the oven to 375°F. Butter an 8-inch-square baking pan. In a medium bowl, combine the rhubarb, the remaining 1/4 cup of sugar, and the cinnamon. Gently stir the rhubarb mixture into the bread mixture.
3. Pour the mixture evenly into the prepared baking pan.
4. Bake until golden brown and slightly puffed, 55 minutes to 1 hour 5 minutes.
5. Remove from the oven and cool on a rack for about 30 minutes.
6. In a small saucepan, melt the butter over medium heat.
7. Whisk in the sugar, half-and-half, whiskey, and salt. Bring to a simmer and cook, stirring frequently, until the sauce is slightly thickened, 4 to 5 minutes.
8. Remove from the heat.
9. To serve, spoon the warm bread pudding into serving bowls and drizzle with warm whiskey sauce.