Bread Pudding with Southern Whiskey Sauce
the Editors of Publications International, Ltd.
Yield
Makes 8 servings
Ingredients
1/2 | (1-pound) loaf day-old* French or Italian bread |
2/3 | cup granulated sugar |
1/3 | cup packed brown sugar |
3/4 | teaspoon ground cinnamon |
1/4 | teaspoon ground nutmeg |
6 | eggs |
3 | cups milk |
1 | tablespoon vanilla |
3/4 | cup raisins |
Southern Whiskey Sauce |
*For best results, bread should be slightly stale. Cut fresh bread into 1/2-inch-thick slices; place on tray or a baking sheet. Let stand at room temperature 30 to 60 minutes or until slightly dry.
Preparation
- Preheat oven to 350°F. Butter 12X8-inch baking dish. Cut bread into 1/2-inch slices; cut slices into 1/2-inch cubes to measure 8 cups. Place cubes into prepared baking dish.
- Combine sugars, cinnamon and nutmeg in large bowl. Beat eggs in medium bowl until frothy; stir in milk and vanilla until blended. Add egg mixture to sugar mixture; stir until well blended. Sprinkle raisins over bread cubes. Pour egg mixture over bread cubes. Push bread into liquid to moisten each piece. Let stand 5 minutes.
- Bake 45 to 50 minutes or until set and knife inserted in center comes out clean.
- Prepare Southern Whiskey Sauce. Serve warm sauce over warm bread pudding.
Southern Whiskey Sauce
Combine 3/4 cup sugar and 2 teaspoons cornstarch in medium saucepan. Stir in 3/4 cup half-and-half or whipping cream; cook and stir over medium-low heat until thick and bubbly. Cook 1 minute more; remove from heat. Carefully stir in 2 tablespoons bourbon whiskey, 1/8 teaspoon ground cinnamon and dash of salt. Cool slightly. Store covered in refrigerator up to two days.
Nutritional Information
Serving Size: | 1/8 of recipe |
Fiber | 1 g |
Carbohydrate | 76 g |
Cholesterol | 174 mg |
Saturated Fat | 4 g |
Total Fat | 9 g |
Calories from Fat | 18 % |
Calories | 436 |
Protein | 11 g |
Sodium | 282 mg |
Dietary Exchange
Starch | 5 |
Fat | 2 |
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