Bread Pudding with Whiskey Sauce - Dee Dee's
Diane Hopson Smith
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.
- 1/2 c
- butter, melted
- 1 c
- 1 c
- kentucky bourbon whiskey
- loaf french bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
- 1 qt
- milk, whole
- 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
- 1BOURBON 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.
- 2BREAD PUDDING:
- 3Preheat oven to 350 degrees.
- 4Soak 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.
- 5Pour 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.
- 6Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.