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whiskey -sauced bread pudding

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is the dessert I served for our 9th Wedding Anniversary Dinner. With the other items on the menu, I wanted something that was light & not too sweet, my husband loves Bread Pudding, & this one was easy & simple enough, so I thought I'd give it a try, but not without a few add ins of my own. I might have known my hubby would prefer it without the sauce, while I prefer it WITH THE SAUCE. He doesn't care for a lot of sweet things, except me. SMILE I doubled this recipe, or it would have been a very skimpy dessert. I started to make individual ones, but chose instead the Kugelhopf Pan.

►
(1 rating)
yield 6 or more depending on portion size
prep time 25 Min
cook time 1 Hr
method Bake

Ingredients For whiskey -sauced bread pudding

  • 16 slice
    cinnamon swirl raisin bread
  • 8 lg
    eggs, room temperature, beaten
  • 2 tsp
    butter extract (my addition)
  • 2 tsp
    cinnamon (my addition)
  • 1 Tbsp
    vanilla bean paste or extract (my addition)
  • 3 1/2 c
    milk (i used evaporated)
  • 2/3 c
    sugar
  • non stick cooking spray (my addition) in lieu of greasing pan
  • WHISKEY SAUCE
  • 1/2 c
    good quality caramel ice cream topping
  • 3 Tbsp
    bourbon, dark rum, or milk

How To Make whiskey -sauced bread pudding

  • 1
    ORIGINAL RECIPE FOUND IN COOKBOOK A1 Steak House Favorites. Please Note this is a DOUBLE RECIPE and I chose to use my Nordic Wear 10 cup capacity Kugelhopf Bundt Pan INSTEAD OF A 2 QUART CASSEROLE DISH AS SUGGESTED IN THE ORIGINAL RECIPE. I had just enough left over to make a very small sample and it was fantastic. PREHEAT OVEN TO 350 DEGREES F.
  • 2
    Originally I had started to use my individual loaf pans but decided to make it instead in the Bundt Pan. IT WOULD BE a GREAT IDEA FOR INDIVIDUAL SERVINGS.
  • 3
    Cube bread to measure 8 cups and set aside.
  • 4
    Add the eggs, sugar, cinnamon, Vanilla bean paste or Extract, butter extract, & milk to a large bowl. Beat till completely blended together.
  • 5
    Spray a 4 quart casserole dish or at least a 10 -12 cup Bundt pan with non stick cooking spray. Set aside till needed. Add the cubed bread to the milk & egg mixture, stir till well coated, then allow to sit in mixture about 10 minutes to absorb some of the egg mixture.
  • 6
    Pour into prepared baking dish, notice the 2 inch gap from top of pan, because it will rise as it bakes. Bake in preheated 350 degrees F. oven for 1 hour if it is a double recipe, or 40 to 45 minutes if it is a single recipe, or until mixture is completely set.
  • 7
    Remove from oven, and allow to sit in pan about 10 minutes. Notice how pudding rose over top of pan. It is IMPORTANT NOT TO OVER FILL.
  • 8
    Invert onto serving platter. TO MAKE THE SAUCE, ADD THE CARAMEL TOPPING AND BOURBON, RUM, or milk TO A SMALL SAUCE PAN, over medium low heat until warm, then serve warm sauce over pudding, add whipped cream, or whipped topping if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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