Baton Rouge Bread Pudding with Whiskey Hard Sauce

Allison Hazell

By
@ahazell

This is a wonderfully smooth and sweet bread pudding. No lumps of bread in this one. This is more like a custard. I serve it warm out of the oven and put a small scoop of the Whiskey Hard sauce on top which melts into the pudding. I serve it spooned in a martini glass or sherbert cup. You can also garnish with fresh berries,raisins, nuts, whipped cream, etc. So delightful. Will post a better picture next time I make it!


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Comments:

Serves:

4

Prep:

15 Min

Cook:

35 Min

Ingredients

6 slice
bread
2 c
milk (whole)
1 c
sugar
1 1/2 tsp
vanilla
1/2 tsp
cinnamon
dash salt

HARD SAUCE

1/2 c
butter
1/2 c
powdered sugar
1 Tbsp
whiskey

GARNISHES

fresh berries, raisins, nuts, whipped cream

Directions Step-By-Step

1
Add milk to bread and soften for 10 minutes
2
Add sugar and eggs and beat well until thoroughly combined. Stir in vanilla and cinnamon.
3
Pour the mixture into a covered 2 qt crock. Put top on crock. Bake inside a 13x9 with 1.5 inches of water. (this prevents the pudding from burning or browning on the bottom)
4
Bake at 350 until when inserted knife comes out clean...about 30 minutes
5
HARD SAUCE
Beat butter and powdered sugar, adding sugar a little at a time and whiskey and beat again. Store in refrigerator. This will harden it, and it will melt nicely on the warm pudding. I use a little melon baller to scoop out the sauce.

About this Recipe

Course/Dish: Puddings
Other Tag: Quick & Easy