Bread Pudding with Hard Sauce

By Tonya_Speed

Ingredients

• Pudding
• 1 loaf French bread
• 1 quart milk
• 3 eggs
• 1 1/2 cups sugar
• 2 tablespoons real vanilla extract
• 1 cup raisins
• 1/4 cup butter
• Hard Sauce
• 1 stick butter
• 1 cup sugar
• 1 egg
• 3 tablespoons whiskey (or to taste or substitute 1 part
• vanilla extract and 2 parts water or 3 tablespoons
• vanilla extract)

Details

Servings 8
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease 2 quart casserole or serving dish.
Break bread into small bite size pieces and place into large mixing bowl. Add milk to bowl and using the back of large
spoon push bread into milk to saturate. Place in refrigerator for about 15 minutes.
Use spoon or hands and crumble soaked bread. Add eggs, sugar, vanilla extract and raisins. Stir well to incorporate ingredients.
Pour pudding mixture into casserole dish and bake for about 45 minutes or until pudding is set. Remove from oven and set on counter to cool.
While pudding is cooling mix together sugar and butter in double boiler and cook on medium low until sugar is dissolved. Add egg and whisk quickly until egg is incorporated. You don’t want egg to scramble or curdle. Allow sugar mixture to cool. Add whiskey to taste.
Before serving preheat oven broiler. Place pudding on individual serving plates. Add sauce and place under broiler for just a moment or so to slightly brown sauce.