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White bread pudding w/whiskey sauce

By

dessert

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Rate this recipe 4.5/5 (23 Votes)
White bread pudding w/whiskey sauce 1 Picture

Ingredients

  • Bread pudding:
  • 8-10 cups of day-old bread
  • 1 cup dried fruit
  • 3 eggs
  • 2 cups granulated sugar
  • 4 cups milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • Whiskey sauce:
  • 1 cup butter
  • 2 cups granulated sugar
  • 1/2 cup whiskey
  • 1/4 cup water
  • 1 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 eggs

Details

Servings 10
Adapted from bing.com

Preparation

Step 1

To make the bread pudding, first preheat your oven to 350 degrees F. Grease a 9 x 13-inch baking dish.
Cut the bread into small cubes and put the cubes into the prepared dish. Scatter the raisins evenly along the top.
In a bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined.
Pour the liquid carefully over the bread and mash everything together. Let this sit for at least an hour, mashing it a few more times so that all of the bread absorbs as much liquid as possible.
Bake for 60-75 minutes, or until you see no liquid when you press the bread in the middle of the pan.
To make the whiskey sauce, first melt the butter in a saucepan.
Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes.
Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go.
Once tempered, add the egg mixture to the whiskey mixture and return to the heat.
When a boil is reached, cook for one minute, then remove from the heat.
To serve, cut a square of bread pudding and cover it with whiskey sauce, making sure both are warm.

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