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Bread Pudding with Whiskey Sauce Recipe

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This recipe for Bread Pudding with Whiskey Sauce is from The Capitena Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 C raisins
2 T dark rum

1 lb French bread, cut into 1" cubes
3 C whole milk
1 C half and half
3 eggs, beaten to blend
2 C sugar
3 T unsalted butter, melted
2 T vanilla extract
1/2 tsp ground cinnamon

SAUCE:

1/2 C (1 stick) unsalted butter
1/2 C firmly packed golden brown sugar
1/2 C sugar
1 egg
3 T whiskey

sweetened whipped cream
Directions:
Directions:
PUDDING: Place raisins in small bowl Pour 2 T rum over. Let soak 20 minutes. Preheat oven to 325º F. Generously butter 13 x 9" baking pan. Place bread in large bowl. Pour milk and half and half over bread cubes/ Let soak 5 minutes. whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl. Pour over bread. Add raisins and rum and toss to coat. Transfer bread mixture to prepared pan. Bake until top is deep golden brown (bread may puff above rim of pan), about one hour.

SAUCE: Melt butter with both sugars in heavy medium saucepan over low heat, stirring until sugars dissolve. Whisk egg in small bowl to blend. Gradually whisk in some of melted butter mixture. Return mixture to saucepan and whisk until smooth, one minute; DO NOT BOIL. Whisk in whiskey.

Spoon warm bread pudding onto plates, spoon sauce over. Top with dollops of whipped cream and serve.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hrs.

 

 

 

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