Bread Pudding with Whiskey Sauce
BREAD PUDDING WITH WHISKEY SAUCE
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|1||loaf dry french bread|
|2 Tbsp||vanilla extract|
|2||apples, peeled,cored and cubed|
|1 can(s)||crushed pineapple,drained|
|1/4 c||butter, melted|
|1/2 c||butter, melted|
|1/2 c||bourbon, divided|
Preheat oven to 350. Tear bread into small pieces; place in large bowl. Add milk to bowl; let mixture stand 10 minutes. Stir mixture well with a wooden spoon. Add eggs, sugar and vanilla; stir well. Stir in raisins, apple, and pineapple. Pour butter into a 9x13 inch pan;tilt pan to coat evenly. Spoon pudding mixture into pan. Bake uncovered for 55 to 60 minutes. Remove from oven and cool slightly.
For whiskey sauce: In a heavy saucepan, combine butter and sugar; cook over medium heat until butter melts. Add 1/2 of bourbon and simmer for 3 minutes; stirring well. Reduce heat to medium-low.
Beat egg until thick and pale. Gradually stir about 1/4 of hot mixture into egg mixture; add to remaining hot mixture; stirring constantly. Cook 2 additional minutes. Stir in remaining bourbon.