Betty Crockers Bread Pudding With Whiskey Sauce Food

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Heat oven to 350°F. In 2-quart saucepan, heat milk and 1/4 cup butter over medium heat until butter is melted and milk is hot.
• In large bowl, mix granulated sugar, cinnamon, salt and eggs with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 8-inch square (2-quart) glass baking dish or 1 1/2-quart casserole. Place casserole in 13x9-inch pan; pour boiling water into pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of baking dish comes out clean.
• In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
• In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
• Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Grease a 9 by 13 pan with butter.
• Cube the bread and place in a large casserole dish.
• beat together the eggs, yolks, milk, melted butter, cinnamon and nutmeg.
• Sprinkle the Raisins on the cubed bread and pour the milk mixture over the bread.
• Press the bread down into the pan making sure it is absorbing the milk mixture.
• Cover with foil.
• Bake for 50 min at 350 degrees.
• For the sauce.
• Combine butter and sugar, microwave for 2 min and stir.
• Add the whiskey, stir and microwave again for 1 minute Drizzle the sauce over each individual piece of bread pudding and then drizzle with heavy cream.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• 1. Heat oven to 350. Heat milk and butter in saucepan over medium heat until butter is melted and milk is hot.
• 2. Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into an ungreased 8x8x2 baking dish. Place baking dish in a 13x9 and pour boiling water in to pan until 1 inch deep.
• 3. Bake uncovered 40-45 minutes or until knife inserted 1 inch from edge comes out clean. Prepare whiskey sauce. Serve sauce over warm bread pudding.
• 4. WHISKEY SAUCE- Heat all ingredients to boiling in a heavy 1 quart saucepan over medium heat, stirring constantly until sugar is dissolved.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
• In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
• Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
• Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Tear bread into small pieces and place in a large bowl.
• Add half & half and milk.
• Let stand 10 minutes.
• Crush mixture with hands until blended.
• Add eggs and remaining ingredients, except butter. Stir well.
• Pour melted butter into 9X13 pan. Tilt to coat evenly.
• Spoon mixture inches.
• Bake at 325 for 40-45 minutes or until pudding is very firm. Cool.
• Whiskey Sauce:.
• Melt butter in double boiler.
• Add sugar and bourbon.
• Stir until sugar dissolves.
• Gradually stir about a quarter of the hot mixture into eggs (called tempering).
• Add egg mixture back into the double boiler.
• Cook, stirring constantly for 5 minutes or until mixture thickens.
• To serve, cut pudding into squares. Place in oven proof dishes on a baking sheet. Sprinkle evenly with some of the coconut/pecan mixture. Pour whiskey sauce over top. Broil 6" from heat until sauce is bubbly and coconut is lightly browned.
• Enjoy!

BEST EVER BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Soak raisins in bourbon overnight.
• Soak bread in milk for 1/2hr.
• While soaking the bread preheat oven to 350 degrees.
• Put the butter in a 9x9 pan and put in the oven to melt.
• Remove when butter is melted and bubbly.
• While the butter is melting, mix all other ingredients and add to bread.
• Gently pour the mixture in pan over the butter and bake for 35mins.
• For whiskey sauce:.
• In double boiler, vigorously whisk egg and sugar until blended and warm to the touch and fluffy.
• Add melted butter in steady stream while continuing to whisk.
• Add bourbon 1Tbs at a time and taste. I usually use 1 ½-2Tbs.