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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Bread Pudding with Whiskey Sauce Recipe

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This recipe for Bread Pudding with Whiskey Sauce is from Townes - Williams Family Cookbook , 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:
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Bread Pudding
Ingredients:  
Ingredients:  
½ loaf French (½ lb.)
1 c. half and half
1 c. heavy cream
2 large eggs, lightly beaten
1 ½ c. sugar
½ c. pecan, chopped
¾ c. raisins
1 T.. vanilla extract
¼ tsp. almond extract
¾ tsp. ground cinnamon
Dash nutmeg
¼ c. butter (melted)
Directions:
Directions:
Preheat oven to 350º. Tear bread into one-inch pieces and place in a large mixing bowl. Add half and half and heavy cream. Stir well with wooden spoon. Let mixture stand for 5 minutes. Add eggs, sugar, pecans, raisins, cinnamon and nutmeg. Stir well. Stir in vanilla and almond extract.

Pour melted butter into a 6”X10”, 4 quart, pyrex dish and coat evenly. Spoon the mixture into dish. Bake at 350º for 40 minutes, or until pudding is set and firm. Cool, cut into squares, drizzle with sauce and serve.
 

Brown Sugar Whiskey Sauce
Ingredients:  
Ingredients:  
½ c. dark brown sugar
½ c. heavy cream
Splash whiskey
Directions:
Directions:
In a small sauce pan or butter warmer, bring brown sugar and heavy cream to a rolling boil, reduce heat and cook for 2 minutes. Remove from the heat and stir in whiskey.

Variations:Use vanilla extract or almond extract instead of whiskey. Omit raisins from pudding and place in sauce.

 

 

 

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