Bread Pudding with Whiskey Sauce

I could eat bucket fulls of this Louisiana favorite. There are lots of variations, including added raisins, pineapple, banana, coconut, and more. There’s a large list of sauces too. My favorite way to enjoy it is plain. Try it that way first, then experiment with various additions.

Recipes like this are great because they are easy and make use of items that often go stale in the kitchen. This one makes use of old bread and left over Whiskey (as if THAT ever happens).

Ready

Bread Pudding

• 4 Cups Bread, torn into crouton-sized chunks (The kids like helping with this. The best bread is day-old French bread, but any will suffice.)
• ½ Tsp Vanilla Extract
• 1 Cup Milk
• 1 Cup Cream
• ¼ Cup Butter
• ½ Cup Sugar
• 2 Eggs, beaten

Whiskey Sauce

• ½ Cup Butter
• 1 Egg
• 1 Cup Sugar
• ¼ Cup Whiskey

Set

• 7.5 x 11” or 8 x 8” baking dish
• 9 x 13” baking dish
• Medium cooking pot

Go

Bread Pudding

1. Preheat oven to 300°F.
2. Break bread into crouton-sized pieces.
3. Place bread pieces into smaller of the two baking dishes.
4. Heat milk to boiling. Add sugar, vanilla and butter. Mix until sugar is dissolved.
5. Remove from heat. Let cool 5-10 minutes.
6. Add eggs slowly, whisking continuosly.
7. Pour liquid over bread and mix thoroughly.
8. Place smaller baking dish into larger baking dish. Pour hot water into larger dish to about 1 inch deep.
9. Bake for 1 hour or until knife inserted in center comes out clean.

Whiskey Sauce

1. Cook butter and sugar until very hot, thick and sugar is dissolved.
2. Add egg quicky and beat.
3. Cool slightly.
4. Add whiskey.

Serve and Enjoy!

1. Pour Whiskey Sauce over hot or cold Bread Pudding.

What you should know

The pudding and sauce can be kept in the refrigerator for several days.