Bread Pudding with Whiskey Sauce

I remember a time when I looked upon old bread with regret and sadness, as I knew its fate was the dumpster or, if it was lucky, the gullets of the birds and squirrels outside my apartment. No more, my friends! I’ve discovered bread pudding, and I’ve vowed never to dispose of the stale (but still mold-free) stuff again.

Savory bread puddings are all well and good–I particularly like the breakfast variety, stuffed with cheese, sausage, and caramelized onions–but for me, my sweet tooth dictates all. With a few simple flavorings and spices and a killer sauce, you can easily dress up the hardest of old breads. Suggestion: Go to your local bakery and ask if they have day-old croissants, donuts, or cinnamon rolls to buy. You can use those to make the best bread pudding of your life.

While some may feel that the segment of fruit-laden and flavorful bread pudding is the star of this show, others might pitch a strong argument for the whiskey sauce. If made properly, the combination of nutmeg and whiskey really nicely compliments the subtle tastes coming out of the bread pudding. It’s smooth and slightly thickened and aromatic and really quite terrific. I guess you now know on which side of the debate I fall…