Bread Pudding with Whiskey Sauce

By Addie

Ingredients

• Bread pudding:
• 8-10 cups of day-old bread, croissants, or cinnamon rolls
• 1 cup raisins
• 3 eggs
• 2 cups granulated sugar
• 4 cups milk
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• ..................................
• Whiskey sauce:
• 1 cup butter
• 2 cups granulated sugar
• 1/2 cup whiskey
• 1/4 cup water
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 2 eggs

Details

Adapted from keyingredient.com

Preparation

Step 1

To make the bread pudding, first preheat your oven to 350 degrees. Grease a 9 x 13-inch baking dish. Cut the bread into small cubes and put the cubes into the prepared dish. Scatter the raisins evenly along the top.


In a bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined. Pour the liquid carefully over the bread and mash everything together. Let this sit for at least an hour, mashing it a few more times so that all of the bread absorbs as much liquid as possible. Bake for 60-75 minutes, or until you see no liquid when you press the bread in the middle of the pan.


To make the whiskey sauce, first melt the butter in a saucepan. Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes. Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go. Once tempered, add the egg mixture to the whiskey mixture and return to the heat. When a boil is reached, cook for one minute, then remove from the heat.


To serve, cut a square of bread pudding and cover it with whiskey sauce, making sure both are warm.