BREAD PUDDING WITH WHISKEY SAUCE III
This bread pudding is absolutely delicious!
Provided by LADYEM
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
- Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
- Bake 45 minutes in the preheated oven, until lightly browned.
- To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.
Nutrition Facts : Calories 641.3 calories, Carbohydrate 93.8 g, Cholesterol 157.2 mg, Fat 24.2 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 13.9 g, Sodium 428.6 mg, Sugar 61.3 g
BREAD PUDDING WITH WHISKEY SAUCE AND FRUIT
A great dessert for a Sunday dinner.
Provided by Suzanne
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 14
Number Of Ingredients 12
Steps:
- Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
- Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
- To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.
Nutrition Facts : Calories 592.7 calories, Carbohydrate 59.9 g, Cholesterol 127 mg, Fat 34.3 g, Fiber 1.5 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 358 mg, Sugar 51.4 g
BREAD PUDDING WITH WHISKEY SAUCE
The whiskey sauce is what makes this recipe incredible. It comes from my friend Beth, who is a great cook! She also uses nuts or pineapple for a variation.
Provided by mermaidmagic
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- For the pudding:.
- In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
- Add raisins.
- Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
- When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
- It needs to be very wet and somewhat giggly.
- Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
- The pudding should bounce back a little and the knife should come out almost clean from the center.
- The pudding will look very raised and poofy when you remove it from the oven.
- It will fall in a minute.
- For the Sauce:.
- In a small saucepan, melt one stick butter or margarine.
- Add brown sugar and stir constantly until melted.
- Add whiskey and stir again until heated.
- Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.
Nutrition Facts : Calories 696.8, Fat 29.8, SaturatedFat 17.6, Cholesterol 156.8, Sodium 374.2, Carbohydrate 97, Fiber 1, Sugar 76, Protein 7.6
BREAD PUDDING WITH WHISKEY SAUCE
Serve whiskey Sauce over bread pudding. It is a flavourful dessert made with eggs, vanilla and whipped cream.
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 19
Steps:
- Heat oven to 325ºF. 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 (centre 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.
Nutrition Facts : ServingSize 12 Servings
NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE
Provided by Food Network
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
- Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
- Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
- Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
- In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.
BREAD PUDDING WITH WHISKEY SAUCE
This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.
Provided by CHERRY195
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g
BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
When I eat Bread Pudding Souffle, I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine, but particularly so when generously poured over the piping hot souffle. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, and make the meringue just before assembling and baking. Ti Martin, Restaurant Co-Owner
Provided by Food Network
Categories dessert
Time 2h20m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the bread pudding: Preheat oven to 350 degrees F.
- Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard.
- Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature.
- Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
- Make the meringue: Preheat oven to 350 degrees F.
- Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will whip better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the souffle will not work.
- In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim.
- Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each souffle, and pour the room temperature whiskey sauce inside the souffle.
WHISKEY BREAD PUDDING
Steps:
- In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
- Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
- For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
- To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
- Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.
BREAD PUDDING WITH WHISKEY SAUCE
Make and share this Bread Pudding with Whiskey Sauce recipe from Food.com.
Provided by gail coburn
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven 350 degrees.
- soak bread in milk.
- add eggs, sugar, vanilla, raisins and mix well.
- Pour margarine in bottom of heavy 9x14 baking pan.
- Add bread mixture and bake til firm about 40 minutes.
- Cool.
- cube it and place in individual dessert dishes.
- When ready to serve add Whiskey Sauce and heat under broiler for a few minutes.
- --------WhiskeySauce---------.
- Cream sugar and margarine and cook in a dble boiler until very hot and dissolved.
- Add beaten egg and whip very fast so egg doesn't curdle.
- Cool and add Whiskey.
Nutrition Facts : Calories 997.8, Fat 25, SaturatedFat 12.4, Cholesterol 140.6, Sodium 906.2, Carbohydrate 167.9, Fiber 3.7, Sugar 89.4, Protein 22.9
BRENNAN'S BREAD PUDDING WITH WHISKEY SAUCE
This is another recipe from Kitchen to Kitchen a feature in The Houston Chronicle--they recommend trying croissant, brioche or challah for the bread--it is described as "tasty with a wonderful sauce". Hope you enjoy.
Provided by Peggy Lynn
Categories Breads
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- For The Bread Pudding:.
- Preheat oven to 350°F.
- Grease a 2-quart baking dish.
- Scatter the bread in the baking dish.
- Pour the scalded milk over the bread; set aside.
- Mix the eggs with the sugar.
- Stir in the remaining ingredients and pour the egg-and-sugar mixture over the bread-and-milk mixture.
- Although it doesn't state to do this with any bread pudding I usually press the bread down with a spatula to help the milk to be absorbed,cover and refrigerate for 30-60 minutes.
- Set the baking dish inside a slightly larger pan.
- Pour warm water into the larger pan about halfway up the sides of the bread pudding dish to make a "bain marie".
- Bake the bread pudding for about an hour, or until a knife inserted in the middle comes out clean.
- For the Whiskey sauce:.
- In a medium-size saucepan, heat the milk and the sugar until they almost come to a boil.
- Pour a small amount of the milk and sugar mixture into the egg yolks, whisking all the while.
- Gradually pour the egg mixture back into the saucepan, whisking constantly to prevent the eggs from scrambling.
- Blend the cornstarch with 1/4 cup cold water.
- Add to the saucepan.
- Bring the custard to a boil, whisking constantly for several minutes until it thickens.
- Remove from the heat.
- Stir in vanilla extract and whiskey.
- Strain through a fine-mesh sieve.
- Pour over bread pudding as desired.
- *Cook time does not reflect the refrigeration time*.
Nutrition Facts : Calories 580.8, Fat 19.4, SaturatedFat 10.5, Cholesterol 224.4, Sodium 408.3, Carbohydrate 85.7, Fiber 1.3, Sugar 57.1, Protein 14.4
BREAD PUDDING WITH WHISKEY SAUCE
Make and share this Bread Pudding With Whiskey Sauce recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat milk and butter in saucepan until butter is melted and milk is hot. Mix sugar, cinnamon, salt and eggs in a large bowl, blending well. Stir in bread cubes and raisins. Stir in milk mixture. Pour in ungreased 8x8 casserole dish or baking dish that's 2-inches deep.
- Place in a larger rectangular 9x13 dish; pour boiling water into rectangular pan until 1-inch deep. Bake uncovered at 350F for 40-45 minutes or until knife inserted 1-inch from edge of casserole comes out clean,.
- WHISKEY SAUCE:.
- Heat all ingredients until boiling in heavy saucepan over medium heat. Stir constantly until sugar is dissolved. Serve sauce over warm bread pudding.
Nutrition Facts : Calories 618.1, Fat 28.9, SaturatedFat 17.2, Cholesterol 142.9, Sodium 577.6, Carbohydrate 83.9, Fiber 1.5, Sugar 60.7, Protein 8.1
BREAD PUDDING WITH WHISKEY SAUCE
Make and share this Bread Pudding With Whiskey Sauce recipe from Food.com.
Provided by WonderMima
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 543, Fat 23.1, SaturatedFat 12.7, Cholesterol 186, Sodium 568.2, Carbohydrate 70.1, Fiber 2.4, Sugar 36, Protein 12.2
BREAD PUDDING WITH WHISKEY SAUCE
Make and share this Bread Pudding with Whiskey Sauce recipe from Food.com.
Provided by Jellyqueen
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- BREAD PUDDING:
- Break bread into ovenproof dish (1-1/2 quart at least).
- Soften bread with small amount of milk.
- Beat sugar and egg yolks.
- Add milk, stir well.
- Add vanilla and salt.
- Pour milk mixture over bread.
- Fold in raisins if used.
- Cut butter into chunks and fold in.
- Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean.
- Make meringue adding 2 level tablespoons sugar to each egg white.
- Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling).
- Serve warm
- WHISKEY SAUCE:
- Cook until dissolved.
- Remove from heat, add whiskey to individual taste.
Nutrition Facts : Calories 291.1, Fat 15.3, SaturatedFat 8.8, Cholesterol 130.8, Sodium 247.6, Carbohydrate 30.5, Fiber 0.3, Sugar 19.6, Protein 7.7
BREAD PUDDING WITH WHISKEY SAUCE
I make this Bread Pudding for my family and they love it. For the Sauce you can add the whiskey or leave it achool free. If you make it with out the whiskey ADD another 1/4 to 1/2 cup more cream till it come out the consistency you like. Either way the Sauce will came out outstanding. Try to use as many Organic or Natural product you can. When you indulge yourself with a treat this tasty, you want to try to make it as Healthy as possible. Enjoy ............... From Chef Travis W Holland
Provided by Chef Travis W Holla
Categories Dessert
Time 1h
Yield 12 Large peices, 12-15 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
- Mix together granulated sugar, eggs, and milk in a bowl; add vanilla, and cinnamon. Pour over cubed bread and let sit for 10 minutes.
- Pour bread mixture into prepared pan. Sprinkle 1/4 cup brown sugar over the top. Place a peice of parchment paper over the top and bake for 35. Then remove the parchment paper and place back in the oven for another 10-15 minutes, or until set. Remove from oven.
- For the sauce:.
- Mix together the brown sugar, butter, egg, nutmeg, whiskey, and vanilla in a saucepan over medium heat wisk together till the butter and sugar is melted and completely blended into the sauce. In a bowl mix the cornstarch and the heavy cream together. Add the cream mixture to the sauce and continue to whisk till it comes it a light boil, then remove from the heat. Pour the Whiskey Sauce over bread pudding. Serve warm or cold.
- Enjoy: from Chef Travis W Holland.
Nutrition Facts : Calories 724, Fat 21.9, SaturatedFat 10.9, Cholesterol 235.9, Sodium 459, Carbohydrate 116.8, Fiber 3.4, Sugar 81.2, Protein 14.7
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