Bread Pudding with Whiskey Sauce
This is one of two Bread Puddings which I make. Both dishes are comforting yet entirely different.
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.
1 lbloaf french bread or 6 cups broken bread slices
3eggs, beaten slightly
1 1/2 csugar
1 cgolden raisins
2 Tbspvanilla extract
3 Tbspbutter or margarine, melted
1/2 chalf and half
How to Make Bread Pudding with Whiskey Sauce
- Break 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.
- WHISKEY 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.