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!

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Add milk to bread and soften for 10 minutes
2Add sugar and eggs and beat well until thoroughly combined. Stir in vanilla and cinnamon.
3Pour 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)
4Bake at 350 until when inserted knife comes out clean...about 30 minutes
5HARD 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