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bread pudding with whiskey sauce - dee dee's

★★★★★ 5
a recipe by
Diane Atherton

Best bread pudding ever. No substitute for alcohol in the bourbon sauce, definitely NOT kid-friendly. This one is for the grown-ups. My love for bread pudding came from my dad making the very best bread pudding when we were growing up. He passed away in 89 and I guess he took his recipe with him. It's no where to be found. His bread pudding was moist and buttery. And of course there was no whiskey in his. He used a hard sauce without any liquor. Recipe tried and true.

★★★★★ 5
serves 8 to 10 servings
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For bread pudding with whiskey sauce - dee dee's

  • 1/2 c
    butter, melted
  • 1 c
  • 1
  • 1 c
    kentucky bourbon whiskey
  • 1
    loaf french bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
  • 1 qt
    milk, whole
  • 3
    eggs, lightly beaten
  • 2 c
  • 2 Tbsp
    vanilla extract
  • 1 c
    raisins, soaked overnight in 1/4 cup bourbon)
  • 1/4 tsp
    allspice, ground
  • 1/4 to 1/2 tsp
  • 3 Tbsp
    unsalted butter, melted

How To Make bread pudding with whiskey sauce - dee dee's

  • 1
    BOURBON SAUCE: In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.
  • 2
  • 3
    Preheat oven to 350 degrees.
  • 4
    Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
  • 5
    Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
  • 6
    Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.