"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Bread Pudding and Whiskey Sauce Recipe

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This recipe for Bread Pudding and Whiskey Sauce, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dining In--New Orleans
Added: Monday, March 2, 2009


Bread Pudding:
6 oz stale French bread with crust
2 c milk
2 eggs
1 c sugar
1 stick margarine, softened
4 tbsp vanilla
1/4 c raisins
1-1/2 tbsp butter or margarine, melted

Whiskey Sauce:
3/4 c sugar
1 egg
1 stick butter, melted
1/2 to 3/4 c Bourbon whiskey, or to taste

1. Make the pudding: Break the bread in pieces and place it into a large bowl. Add the milk and let sit until the bread absorbs it. Add the eggs, sugar, margarine, vanilla, and raisins and mix well. Coat the bottom of a 4" x 6" x 3" baking pan with the melted butter. Pour the bread mixture into the pan. Bake at 350 for approximately 45 minutes or until the pudding is firm and light golden brown. Let the pudding cool. Cut the pudding into individual portions; put each portion in a separate dessert dish.
2. Whiskey Sauce: Cream or mix the sugar and the egg. Add the melted butter and stir until the sugar is dissolved. A small amount of warm water (3 tbsp) may be needed to aid in dissolving the sugar. Stir in the whiskey.
3. When ready to serve, pour the sauce over the pudding in individual oven proof dishes and heat under the broiler.

Personal Notes:
Personal Notes:
Worth the extra effort over regular bread pudding. From the Bon Ton restaurant in New Orleans.




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