bread pudding with whiskey sauce
(2 ratings)
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While passing through Mobile, Alabama, we ate this delicious Bread Pudding at a famous restaurant. After my husband raved about it, he asked the waitress if she could get the recipe for him. She did and so I now make it. This is one of two Bread Puddings which I make. Both dishes are comforting yet entirely different. *NOTE* I have never used 6 bread slices with this recipe, only the loaf french bread. If you should use the sliced bread, please give us a report on this recipe. Also, in the past, I have added 2 cups of sugar with the eggs and raisins instead of the 1 1/2 cups of sugar. My sweet tooth rules, but both ways are delicious.
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(2 ratings)
yield
12 to 15
prep time
20 Min
cook time
25 Min
Ingredients For bread pudding with whiskey sauce
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1 lbloaf french bread or 6 cups broken bread slices
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1 qtmilk
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3eggs, beaten slightly
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1 1/2 csugar
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1 cgolden raisins
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2 Tbspvanilla extract
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3 Tbspbutter or margarine, melted
- WHISKEY SAUCE
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1/2 cbutter
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1 csugar
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1/2 chalf and half
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2 Tbspwhiskey
How To Make bread pudding with whiskey sauce
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1Break bread into small chunks and put in a large bowl. Add milk and let soak about 10 minutes; crush with hands until blended. Add eggs, sugar, raisins, and vanilla. Pour butter into a 13 X 9 inch panb. Spoon pudding mixture into pan; bake at 325 for 25 minutes or until pudding is very firm. Let mixture cool; then cut into squares. Place in dessert dishes, and spoon Whiskey Sauce over the top of each serving.
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2WHISKEY SAUCE Combine butter, sugar, and half and half in a heavy sauce pan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Let cool, and add whiskey. Yield: 1 1/2 cups.
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