Kamis, 11 September 2014

Bread Pudding with Whiskey Sauce

I just made this for Christmas and it had to be, hands down, one of the best things on the table. My family just loved it. I can't rate the whiskey sauce because it never got prepared. The bread pudding was gone before we ever reached that point

  • 8-10 cups of day-old bread, croissants, or cinnamon rolls
  • 1 cup dried fruit
  • 3 eggs
  • 2 cups granulated sugar
  • 4 cups milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon

Whiskey sauce:
  • 1 cup butter
  • 2 cups granulated sugar
  • ½ cup whiskey
  • ¼ cup water
  • 1 teaspoon salt
  • ½ teaspoon nutmeg
  • 2 eggs

  1. To make the bread pudding, first preheat your oven to 350 degrees F.
  2. Grease a 9 × 13-inch baking dish.
  3. Cut the bread into small cubes and put the cubes into the prepared dish.
  4. Scatter the raisins evenly along the top.
  5. In a bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined.
  6. Pour the liquid carefully over the bread and mash everything together.
  7. Let this sit for at least an hour, mashing it a few more times so that all of the bread absorbs as much liquid as possible.
  8. Bake for 60-75 minutes, or until you see no liquid when you press the bread in the middle of the pan.
  9. To make the whiskey sauce, first melt the butter in a saucepan.
  10. Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes.
  11. Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go.
  12. Once tempered, add the egg mixture to the whiskey mixture and return to the heat.
  13. When a boil is reached, cook for one minute, then remove from the heat.
  14. To serve, cut a square of bread pudding and cover it with whiskey sauce, making sure both are warm.

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Bread Pudding with Whiskey Sauce
4/ 5