Bread Pudding W/ Whiskey Sauce |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 2 |
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I've loved Bread Pudding since I was a little boy! I don't believe there's such a thing as BAD Bread Pudding, but I DO believe this is perhaps the BEST I've ever had...hope it's yours, too! This is VERY rich & is best served warm w/ warm sauce. I suppose you could substitute vanilla or almond extract for the whiskey, but I've never done it. Ingredients:
1 small loaf french bread |
2 cups milk |
1/2 cup dates, chopped |
3 eggs |
1 cup sugar |
1/4 cup butter |
1 tablespoon vanilla |
2 teaspoons cinnamon |
1/4 cup butter, melted |
1/2 cup sugar |
1 egg yolk |
2 tablespoons water |
2 tablespoons whiskey (i prefer jack daniel's) |
Directions:
1. For the pudding:.
2. Preheat oven to 350°.
3. Tear the french bread into small pieces, a little bigger than a quarter, into a large bowl.
4. Combine the chopped dates & the milk with the bread & let stand for 15 minutes, stirring often.
5. Beat together the remaining ingredients until well blended & gently stir into the bread mixture, until well blended.
6. Put into a lightly greased 9 X 9 pan.
7. Bake for 40-50 minutes or until a knife, inserted into the center, comes out clean.
8. For the whiskey sauce:.
9. Melt the butter in a small saucepan.
10. Stir in the sugar, egg yolk & water.
11. Stir constantly on medium heat until sugar is dissolved & sauce has thickened.
12. Remove from heat & stir in the whiskey.
13. ENJOY!
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