Baton Rouge Bread Pudding with Whiskey Hard Sauce

1
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

How to Make Baton Rouge Bread Pudding with Whiskey Hard Sauce

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.

Printable Recipe Card

About Baton Rouge Bread Pudding with Whiskey Hard Sauce

Course/Dish: Puddings
Other Tag: Quick & Easy




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