Bread Pudding with Whiskey Sauce

By CruelK8E

Ingredients

• FOR THE BREAD PUDDING:
• 9 ounces fresh sourdough artisan bread (~7 slices)
• 2 large eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla
• 1/3 cup sugar
• 1/4 teaspoon cinnamon (optional)
• 1/4 cup chopped pecans
• FOR THE WHISKEY SAUCE:
• 3 tablespoons unsalted butter
• 1/4 cup sugar
• 1/4 cup heavy cream
• 2 tablespoons whiskey

Details

Servings 2
Adapted from dessertfortwo.com

Preparation

Step 1

1. First, you need to ensure your bread is stale. I do this by chopping it into 1” cubes and letting it sit out overnight on the counter. If you’re in a hurry, toast the bread cubes in a low oven (200°) until the bread is dry throughout.

2. Butter a glass baking dish that has a 3-cup capacity. Arrange the stale bread cubes in the dish evenly.

3. Next, whisk together in a medium bowl the eggs, milk, vanilla, sugar and cinnamon (if using). Pour this mixture slowly over the bread cubes and press the cubes down into the custard. Sprinkle the pecan pieces on top.

4. Let it soak while you preheat the oven to 325°.

5. Place the baking dish on a small sheet pan and bake for 30-40 minutes. Baking time varies based on staleness of bread. It’s done when the edges are light brown, the middle is slightly puffed and a few pricks reveal no runny egginess.

6. Let cool while you make the sauce.

7. Melt the butter, sugar and heavy cream together in a small saucepan over low-heat. Once the sugar is dissolved, turn off the heat and stir in the whiskey. Serve the sauce with the bread pudding while warm.