Bread Pudding with Whiskey Sauce
Yup, this is my Grandmothers Version Great way to use left over bread that is in your freezer!!!!
- Whiskey Sauce:
- 4 Beaten Eggs (remove 2 yolks and set aside)
- 2 1/4 cups Milk
- 1/2 cup of Sugar
- 1 tablespoon of Vanilla
- 2 Teaspoons of Cinnamon (add more to taste)
- 4 cups of dry bread cubed ( you can use loaf bread, hamburger buns, biscuits, etc) don't stress about drying or cubing it, just rip it into cube size pieces.
- 1/2 cup of butter
- 1 cup of sugar
- 2 beaten egg yolks (from above)
- 4 Tablespoons of water
- 4 Tablespoons of Bourbon
Beat eggs, milk, sugar, cinnamon and vanilla.
In a 2 quart buttered casserole, put bread in the bottom. Pour egg/milk mixture over the top evenly. Use your spoon and "dunk" the bread so they are all moist.
Bake at 350 in a preheated oven for 45 minutes or until knife comes out clean. Cool slightly
In a small saucepan, malt butter, stir in the sugar, egg yolks and water. Cook stirring constantly over low eat for 5-6 minutes or until sugar is dissolved and it starts to boil.
Remove from heat
immediately stir in the bourbon
serve in individual bowls with each serving topped with the sauce
If you make this ahead don't add the whiskey, reheat the butter sauce and then add the whiskey, it really cooks out fast