Bread Pudding with Whiskey Sauce

By cacelias

Excellent bread pudding! The sauce is delicious and an excellent accompaniment to the pudding! My Dad's very favorite!

Recipe from "New Orleans Classic Desserts", Kit Wohl c. 2007

Ingredients

• For the Bread Pudding:
• 5 cups French Bread- cut into 1 inch cubes
• 1 qt whole milk
• 3 large eggs
• 2 cups sugar
• 2 tablespoons vanilla
• 1 teaspoon ground cinnamon
• 1 cup raisins (optional)
• 3 tablespoons butter, melted
• For the Whiskey Sauce:
• 1 cup sugar
• 1 stick butter, softened
• 1 large egg, beaten
• 1/4 cup bourbon, rum, or cognac

Details

Servings 12

Preparation

Step 1

For the Bread Pudding:
Preheat the oven to 350 degrees

Tear the bread into 1 inch piece and soak them in milk. squeeze gently to make sure the milk has soaked through. Add eggs, sugar, vanilla, cinnamon, raisins and stir.

Pour melted butter into bottom of a heavy 9x14 baking pan or individual soufflé cups. Add bread mixture. Sprinkle more cinnamon and raisins on top, if desired. If using, place individual soufflé cups into a large pan- filled with an inch of water. Place in preheated oven and bake 40-50 minutes until knife inserted 2 inches in center comes out clean. Do not over bake.

Cool to room temperature.

Top with warmed Whiskey Sauce.

For the Whiskey Sauce:
Cream butter and sugar.

Cook in a double boiler until very hot and the sugar is well dissolved. Temper the egg by gradually whisking the butter and sugar mixture into the egg. Tempering means to not add the hot butter too quickly or the egg will scramble. Allow sauce to cool and stir in the liquor or your choice. Stir sauce before serving.

To warm....heat under broiler for 1-2 minutes.