"The belly rules the mind."--Spanish Proverb

Whiskey Bread Pudding Recipe

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This recipe for Whiskey Bread Pudding, by , is from McKee Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy and Sarah Hollister
Added: Saturday, September 13, 2008


5 eggs
1 c. sugar
1 T. vanilla
1/2 t. nutmeg
1/8 t. cinnamon
8 T. butter, cut up
2 c. cream
12-inch loaf French bread, crusts cut off and sliced 1-inch cubes
1/4 c. raisins
1/2 c. pecans, chopped
1 c. cream
1 c. sugar
1 t. ground cinnamon
1 T. butter
1/2 t. cornstarch
5 T. whiskey
powdered sugar, for dusting
whipped cream (optional)

In bowl, whisk eggs until well blended. Mix in sugar; add vanilla, nutmeg, cinnamon, butter and cream. Lay bread cubes in 8x8 baking dish, sprinkle nuts and raisins around and pour custard over bread. Cover dish and let soak overnight in refrigerator. Preheat oven to 350º. Cover dish with foil and poke with holes. Bake until bread pudding soufflés up, about 40 minutes then remove foil and bake another 10 minutes to brown in lightly. For sauce, in a saucepan heat cream, sugar, cinnamon and butter together until almost boiling. Meanwhile, mix cornstarch with whiskey and stir it into hot liquid. Bring just to a boil to thicken. To serve, pour a few spoonfuls of whiskey sauce on a dessert plate. Scoop out desired portion size of the pudding, placing it on sauced plate. Dust pudding with powdered sugar and finish it off with a dollop of whipped cream.




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