Bread Pudding With Whiskey Sauce |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 20 |
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Bread Pudding Recipe from the New Orleans School of Cooking that I attended. What is great about this recipe is that you can substitute your favorite fruit juice or liquer. You can even switch out the fruit to make it your own. Ingredients:
1 (10 ounce) french bread, stale loaf, crumbled |
4 cups milk |
2 cups sugar |
8 tablespoons butter, melted |
3 eggs |
2 tablespoons vanilla |
1 cup raisins |
1 cup coconut |
1 cup pecans, chopped |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
8 tablespoons butter |
1 1/2 cups powdered sugar |
2 egg yolks |
1/2 cup bourbon (or to taste) |
Directions:
1. Bread Pudding:.
2. Combine all ingredients in a large bowl.
3. Mixture should be moist but not soupy (oatmeal consistency).
4. Pour into a buttered 9 by 12 (or larger) baking dish.
5. Place in 'non-preheated' oven.
6. Bake at 350 degrees for about 1 hour and 15 minutes, until top is golden brown.
7. Serve with warm whiskey sauce.
8. Whiskey Sauce:.
9. Cream butter and sugar over medium heat until all butter is absorbed.
10. Remove from heat and blend in egg yolk.
11. Pour in bourbon gradually stirring constantly.
12. Sauce will thicken as it cools.
13. Serve warm over bread pudding.
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