baton rouge bread pudding with whiskey hard sauce
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!
prep time
15 Min
cook time
35 Min
method
---
yield
4 serving(s)
Ingredients
- 6 slices bread
- 2 cups milk (whole)
- 1 cup sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- - dash salt
- HARD SAUCE
- 1/2 cup butter
- 1/2 cup powdered sugar
- 1 tablespoon whiskey
- GARNISHES
- - fresh berries, raisins, nuts, whipped cream
How To Make baton rouge bread pudding with whiskey hard sauce
-
Step 1Add milk to bread and soften for 10 minutes
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Step 2Add sugar and eggs and beat well until thoroughly combined. Stir in vanilla and cinnamon.
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Step 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)
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Step 4Bake at 350 until when inserted knife comes out clean...about 30 minutes
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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