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 WARM WHISKEY SAUCE
Make and share this Bread Pudding With Warm Whiskey Sauce recipe from Food.com.
Provided by Galley Wench
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees.
- Soak raisins in warm water for 30 minutes, then drain.
- Lighly grease a 9-inch-glass casserole and fill with French bread cubes(use enough bread to come all the way to the top of the pan).
- Sprinkle raisins on top.
- In large bowl, whisk together the half-and-half, beaten eggs, sugar, vanilla, nutmeg and melted butter.
- Pour over the bread and raisins and lighly fold in using a spatula.
- Allow the bread to soak for 30 minutes. The pan will be very full. If you have too much batter, discard the excess. If there is not enough to fill the pan add additional half-and-half or milk.
- Bake for about 45 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.
- To make the whiskey sauce:
- In a small bowl beat eggs together with whiskey. Set aside.
- Melt butter in a large saucepan over low heat.
- Add the sugar and stir well.
- Remove from the heat, let cool slightly. Quickly whisk in the beaten eggs and whiskey.
- Place the sauce back on the stove over low heat and whisk constantly until the sauce has slightly thickened, about 6 to 8 minutes.
- NOTE: If over cooked the sauce will curdle.
- Keep warm until serving.
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
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.
Provided by dhummel930
Categories Dessert
Time 1h45m
Yield 16-20 serving(s)
Number Of Ingredients 15
Steps:
- Bread Pudding:.
- Combine all ingredients in a large bowl.
- Mixture should be moist but not soupy (oatmeal consistency).
- Pour into a buttered 9" by 12" (or larger) baking dish.
- Place in 'non-preheated' oven.
- Bake at 350 degrees for about 1 hour and 15 minutes, until top is golden brown.
- Serve with warm whiskey sauce.
- Whiskey Sauce:.
- Cream butter and sugar over medium heat until all butter is absorbed.
- Remove from heat and blend in egg yolk.
- Pour in bourbon gradually stirring constantly.
- Sauce will thicken as it cools.
- Serve warm over bread pudding.
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
OLD FASHIONED SOUTHERN BREAD PUDDING
A southern bread pudding using leftover French bread, a can of fruit and finished with a drizzle of whiskey sauce.
Provided by Deep South Dish
Categories Desserts
Time 1h15m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Whisk together the milk and half and half. Tear the bread into small pieces and put into a large bowl for soaking. Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir.
- In a separate bowl, whisk the eggs with the sugar and vanilla until well blended.
- Rough chop the fruit, but don't puree it.
- Add the raisins and fruit to the egg mixture, pour over the bread and gently mix.
- Butter a 9 x 9 inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish, but do not pack.
- Bake uncovered at 350 degrees F for about 1 hour, or until bubbly on the sides, golden brown on top and set in the middle. Let cool for about 5 minutes before cutting into squares.
- Drizzle each serving with whiskey sauce if desired. Doubles great.
CREOLE BREAD PUDDING WITH WHISKEY SAUCE
Steps:
- Preheat the oven to 250 degrees F.
- Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly.
- Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce.
- Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
CAJUN BREAD PUDDING WITH WHISKEY VANILLA SAUCE!
While bread pudding was originally developed to make use of stale bread (Cajuns' don't waste anything), it has evolved into its own creamy, crunchy, delicious dessert and is now a much-loved Southern tradition--especially to Cajun and Creole people. Note: Prep time includes standing time.
Provided by CaliforniaJan
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- *Brandy may be used instead of whiskey, if desired. If you'd rather not use liquor, fresh orange juice may be substituted for the whiskey.
- BREAD PUDDING:.
- Preheat the oven to 350ºF. Grease a 9 x 13-inch pan with the 1 tablespoon butter.
- Toast the pecans in a dry frying pan over medium heat for 5-10 minutes, or until fragrant (don't allow pecans to burn). Remove from the heat.
- Whisk together the eggs, sugar, vanilla, cinnamon, nutmeg, melted butter and milk until well blended.
- Place half the bread cubes in the buttered dish, top with the chopped pecans, then pour half the liquid mixture over the bread. Add the remaining bread cubes and top with remaining liquid. Cover with plastic wrap and let set for 30 minutes, gently pressing the cubes underneath the liquid a few times to make sure the bread is moistened. Remove plastic, cover with foil and bake in preheated oven for 45 minutes.
- Uncover the pudding, drizzle 1 cup of the warm Whiskey Vanilla Sauce over it, and bake for an additional 5 minutes, uncovered. Let set for at least 5 minutes before cutting. Serve the remaining Whiskey Vanilla Sauce with the pudding.
- WHISKEY VANILLA SAUCE.
- While pudding is baking, combine the sugar, cream, spices, and butter in a small saucepan and bring to a gentle boil. When the butter is melted, combine the whiskey, cornstarch, and vanilla in a small bowl, then slowly whisk the whiskey mixture into the gently boiling sauce.
- Boil gently for 5 minutes, stirring often.
- GARNISH.
- Whip the cream and keep in refrigerator until serving time.
Nutrition Facts : Calories 1205.7, Fat 69.7, SaturatedFat 34.8, Cholesterol 249.5, Sodium 348.6, Carbohydrate 133.9, Fiber 3.2, Sugar 108.6, Protein 12.1
IRISH BREAD PUDDING WITH WHISKEY SAUCE
Here's another recipe from the newsletter I receive. A different version of bread pudding. This one I will also make for St. Paddy's Day!
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350.
- Line a large, deep roasting pan with dish towels.
- Bring a kettle of water to a boil.
- Place rack in the center of oven.
- Drizzle the melted butter over bread cubes and place them in a buttered 9-by-13-inch baking pan.
- Scald the milk and cream.
- Mix together the eggs, sugar, salt and vanilla. Stir in the hot milk and cream.
- Pour this custard over the bread cubes.
- Sprinkle lightly with cinnamon and nutmeg (go easy on the nutmeg).
- Place baking pan in roasting pan and set on oven rack.
- Pour boiling water into roasting pan until it comes at least halfway up the sides of the baking pan.
- Bake in a water bath until set, about 40 minutes.
- Serve warm with whisky sauce.
- You'll only need 1/2 the recipe for the sauce, or make only 1/2 the recipe.
- Whiskey Sauce:.
- Melt the butter in a sauce pan over medium heat.
- When bubbling, whisk in sugar but do not bring to boil.
- In a separate bowl beat the egg yolks.
- When the sugar is melted, slowly whisk the yolks into the sugar mixture.
- Remove from heat.
- Slowly whisk in the whisky and drizzle over bread pudding.
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.
CREOLE BREAD PUDDING WITH WHISKEY SAUCE
A classic southern recipe for Bread Pudding with a creamy Whiskey spiked Sauce
Provided by Kita Roberts
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 9×13 inch baking dish.
- In a large mixing bowl, beat the eggs with an electric mixer or a whisk until frothy.
- Beat in the sugar, milk, vanilla, and nutmeg. Mix thoroughly.
- Add the bread and raisins and stir well by hand. Set aside and let the bread soak for 15 minutes.
- Pour the bread mixture into the prepared dish and smooth the top.
- Bake just until set, about 45 minutes.
- Meanwhile, combine the water, brown sugar, and nutmeg in a medium saucepan and bring to a boil over high heat.
- In a small bowl, stir together the bourbon and corn-starch, then stir into the sugar mixture and cook until the mixture thickens and is smooth, about 8 to 10 minutes (you will have to lower the heat as high will cause the mixture to bubble over).
- Stir in the butter and serve over warm bread pudding.
Nutrition Facts : Calories 317 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 58 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 286 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch square-baking pan.
- To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent 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. It should be moist, not runny or dry. Let cool to room temperature.
- To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
- Preheat the oven to 350 degrees F, and butter 6 (6-ounce) ceramic ramekins.
- To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the eggs whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, 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 overwhip, or the whites will break down and the souffle will not work.
- In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
- Place the remaining bread pudding in a bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops 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 spoon the room-temperature whiskey sauce into the souffle.
SOUTHERN BREAD PUDDING WITH BOURBON SAUCE
A Louisiana Classic! Homemade bread pudding with a flavorful custard served with warm whiskey bourbon sauce
Provided by Anecia Hero
Categories Dessert
Time 2h10m
Number Of Ingredients 14
Steps:
- Cut bread into cubes (you need about 6 cups of cubed bread total)
- In a large mixing bowl, combine milk, half n half, sugar, eggs, nutmeg, vanilla, cinnamon and raisins
- Pour mixture over bread; coat well; allow to rest for 1 hour (stir occasionally)
- Preheat oven to 350ºF
- Lightly butter an 8 x 8" baking pan and place it in a 9 x 13" pan; add water to the 9 x 13" until it the pan is half full
- Pour soaked bread and milk mixture into 8 x 8" greased pan; if you want to add raisins, mix them in now. (See recipe notes about raisins)
- Place both pans in oven on the middle rack, uncovered; bake 45-60 minutes on 350ºF until center is set (test with knife)
- While the bread pudding is baking make the sauce; melt one stick of butter in a double boiler on low heat; remove from heat; set aside
- In a bowl, combine sugar and egg
- Gradually add sugar/egg combination to melted butter (off heat), stirring constantly; return pan back to low heat; continue stirring; as sugar begins to dissolve, you can turn the heat up a little; when sugar is dissolved, remove pan from heat and set aside; allow to cool a little before the next step
- Stir in whiskey; plate bread pudding and drizzle warm sauce over it
Nutrition Facts : ServingSize 1 cup, Calories 687 kcal, Carbohydrate 122 g, Protein 12 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 35 mg, Sodium 827 mg, Fiber 4 g, Sugar 53 g
BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE
Provided by Jamie Shannon
Categories Bourbon Egg Dessert Bake Whiskey Ramekin Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F. Grease an 8-inch square baking pan.
- To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
- To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
- Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
- To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, 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 overwhip, or the whites will break down and the soufflé will not work.
- In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in 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 soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops 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 soufflé and spoon the room-temperature whiskey sauce into the soufflé.
- Note: New Orleans French bread is very light and tender. Outside New Orleans, use only a light bread. If the bread is too dense, the recipe won't work. We suggest Italian bread as the most comparable.
NEW ORLEANS BREAD PUDDING WITH WHISKEY SAUCE
Bake this New Orleans bread pudding with whiskey sauce and enjoy a virtual trip to the French Quarter. Make the rich sauce with whiskey or bourbon.
Provided by Diana Rattray
Categories Dessert
Time 2h28m
Yield 12
Number Of Ingredients 22
Steps:
- Gather the ingredients.
- Place the raisins and whiskey in a small saucepan and heat just until the mixture comes to a simmer. Remove from the heat and let stand for 20 to 30 minutes. Alternatively, place the raisins and whiskey in a cup and heat in the microwave oven for about 20 to 30 seconds, leaving to rest for 20 to 30 minutes.
- Slice the bread into 1/2-inch rounds and then cut the rounds into 1/2-inch cubes; you should have about 8 cups of bread cubes.
- In a large bowl, combine the half-and-half and whole milk with the eggs and brown sugar. Whisk until well blended. Add the vanilla extract, cinnamon, nutmeg, and dash of salt.
- Add the bread cubes and soaked raisins with their liquid to the bowl with the milk-egg mixture and stir to coat thoroughly. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Stir occasionally.
- While the mixture rests, preheat the oven to 325 F. Generously butter a 2 1/2-quart baking dish.
- Spoon the bread mixture into the prepared baking dish, distributing the raisins as evenly as possible.
- Bake the bread pudding in the preheated oven for about 1 hour, or until it is firm and golden brown. Remove the bread pudding to a rack to cool.
- Gather the ingredients.
- Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside.
- In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon.
- In another bowl, whisk the egg yolks and set aside.
- Place the saucepan with the cream mixture over medium heat and add the cornstarch mixture. Cook until the sauce comes to a boil, stirring constantly. Reduce the heat to low and continue cooking for 3 minutes, stirring frequently.
- Add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly. By tempering the mixture you prevent the eggs from becoming curdled.
- Pour the egg yolk mixture into the saucepan and cook for 1 minute longer. Whisk in a pinch of salt, the butter, and vanilla, if using.
- Transfer the sauce to a bowl and if not serving immediately, place a sheet of plastic wrap directly on top to prevent a skin from forming. The sauce will thicken more as it stands. When ready to serve, spoon some of the warm sauce over each serving of bread pudding and enjoy.
Nutrition Facts : Calories 353 kcal, Carbohydrate 41 g, Cholesterol 135 mg, Fiber 1 g, Protein 9 g, SaturatedFat 10 g, Sodium 273 mg, Sugar 26 g, Fat 16 g, ServingSize 12 servings, UnsaturatedFat 0 g
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
More about "bread pudding with whiskey sauce food"
BREAD PUDDING WITH WHISKEY SAUCE RECIPE - TODAY
From today.com
2.9/5 (56)Total Time 50 minsAuthor Elizabeth Heiskell
BREAD PUDDING WITH WHISKEY SAUCE - CHICAGO TRIBUNE
From chicagotribune.com
Estimated Reading Time 1 min
BREAD PUDDING WITH WHISKEY SAUCE - SOCK BOX 10
From sockbox10.com
Estimated Reading Time 4 mins
BREAD PUDDING WITH WHISKEY SAUCE - ANDREW ZIMMERN
From andrewzimmern.com
Estimated Reading Time 2 mins
BREAD PUDDING WITH IRISH WHISKEY RECIPE - FOOD & WINE
From foodandwine.com
5/5 Category Bread PuddingServings 8-10Total Time 2 hrs 30 mins
- Fill a medium bowl with ice water. In a small saucepan, heat the milk with the vanilla bean and seeds until it just comes to a simmer. Discard the vanilla bean.
- Preheat the oven to 350°. In a small bowl, combine the raisins and whiskey and let stand for 30 minutes. Drain, reserving the whiskey.
EINKORN SOURDOUGH BREAD PUDDING WITH BOURBON SAUCE | REAL ...
From realfoodrn.com
Category FoodEstimated Reading Time 3 mins
- 5. Pour over the bread and milk mixture. 6. Add the bourbon-soaked raisins and stir to combine. 7. Generously butter a 9x13 inch baking pan -- lesson learned, this stuff will stick to a pan!
NEW ORLEANS-STYLE BREAD PUDDING WITH WHISKEY SAUCE RECIPE ...
From magnoliadays.com
Reviews 34Category DessertCuisine American SouthernEstimated Reading Time 5 mins
- 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 remaining 1/2 cup of bourbon. Serve warm.
VANILLA ICE CREAM BREAD PUDDING WITH WHISKEY ... - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hrServings 8
- Preheat the oven to 350°. Butter a shallow, 2-quart baking dish and spread the torn brioche in it. Scoop the ice cream into a glass bowl and warm in the microwave in 20-second bursts, stirring, just until melted. Whisk in the eggs, sugar and 3/4 cup of water. Pour the custard over the brioche and let stand for 15 minutes, pressing to submerge the bread in the custard.
- In a medium saucepan, combine the sugar with 2 tablespoons of water. Cook over moderate heat, swirling the pan and brushing down the side with a wet pastry brush, until the sugar dissolves. Cook undisturbed until a medium-amber caramel forms, about 5 minutes. Add the cream (be careful, it may boil vigorously) and simmer, whisking, until the caramel is smooth, 1 to 2 minutes. Let cool slightly, then stir in the whiskey and salt.
BREAD PUDDING WITH WHISKEY SAUCE - DESSERT FOR TWO
From dessertfortwo.com
4.4/5 (20)Total Time 55 minsCategory FancyCalories 621 per serving
- First, you need to ensure your bread is stale. I do this by chopping it into 1” cubes and letting it sit out overnight on the counter. If you’re in a hurry, toast the bread cubes in a low oven (200°) until the bread is dry throughout.
- Butter a glass baking dish that has a 3-cup capacity. Arrange the stale bread cubes in the dish evenly.
- Next, whisk together in a medium bowl the eggs, milk, vanilla, sugar and cinnamon (if using). Pour this mixture slowly over the bread cubes and press the cubes down into the custard. Sprinkle the pecan pieces on top.
BREAD PUDDING WITH A WHISKEY SAUCE - DADSPANTRY
From dadspantry.com
Cuisine AmericanEstimated Reading Time 3 minsCategory DessertTotal Time 1 hr 20 mins
- Preheat your oven to 330 degrees. Lightly grease a muffin pan (butter works just fine). The ingredients here will fill out a 4 by 3 muffin pan making 12 separate bread pudding cakes three inches wide and about 2 inches high.
- In a large mixing bowl, stir together the eggs, gently melted butter, vanilla extract, and milk. Slowly add the 1/3 cup white sugar, mixing well until the sugar has dissolved uniformly.
- While the bread pudding is baking, gently melt 1/2 cup of butter in a small sauce pan over low-medium heat. Once the butter is melted, add the cream and 1/2 cup sugar and mix well.
IRISH BREAD PUDDING WITH CARAMEL-WHISKEY SAUCE #FOODNFLIX
From sidewalkshoes.com
5/5 (13)Total Time 1 hr 25 minsCategory DessertCalories 419 per serving
- Combine the sugar and water in a small saucepan over medium high heat and stir until sugar dissolves. Cook for 15 minutes (not stirring) or until golden.
SCOTTISH BREAD PUDDING WITH WHISKY SAUCE - THE GLOBE …
From theglobeandmail.com
Estimated Reading Time 1 min
PERINI RANCH BREAD PUDDING WITH WHISKEY SAUCE RECIPE ...
From fooddrinkrecipes.com
Estimated Reading Time 2 mins
EASY BREAD PUDDING RECIPE WITH WHISKEY SAUCE - DELISHABLY
From delishably.com
Author Audrey KirchnerEstimated Reading Time 3 mins
CLASSIC BREAD PUDDING RECIPE WITH BROWN SUGAR WHISKEY SAUCE
From didntijustfeedyou.com
Servings 8-10Total Time 35 mins
CHOCOLATE BREAD PUDDING WITH AN IRISH WHISKEY BUTTERSCOTCH ...
From foodchannel.com
Cuisine Southwest/Tex-MexEstimated Reading Time 2 minsServings 12Total Time 1 hr
OLD FASHIONED CHALLAH BREAD PUDDING WITH WHISKEY SAUCE ...
From thecuriousplate.com
Servings 6
HOW TO MAKE BREAD PUDDING WITH WHISKY SAUCE AND HOME-MADE ...
From scmp.com
Is Accessible For Free FalseAuthor Susan Jung
BREAD PUDDING WITH WHISKEY SAUCE - LOS ANGELES TIMES
From latimes.com
Is Accessible For Free FalseEstimated Reading Time 1 min
HOLIDAY BREAD PUDDING WITH WHISKEY CREAM SAUCE - WHISKEY ...
From whiskeyandbabes.com
Author Danielle ShawTotal Time 1 hr 3 minsCategory Breakfast, DessertCalories 228 per serving
21 BREAD PUDDING RECIPE WITH WHISKEY SAUCE IDEAS ...
From pinterest.com
WHITE CHOCOLATE BREAD PUDDING WITH WHISKY SAUCE RECIPE ...
From foodnewsnews.com
BREAD PUDDING WITH WHISKEY SAUCE - COOK'N IS FUN - FOOD ...
From piarecipes.com
CREOLE STYLE BREAD PUDDING RECIPE WITH WHISKEY SAUCE
From foodreference.com
WHITE CHOCOLATE BREAD PUDDING WITH WHISKEY SAUCE RECIPE ...
From foodnewsnews.com
BREAD PUDDING WITH WHISKEY SAUCE - CAJUN
From cajun.com
FOOD WISHES VIDEO RECIPES: RECIPE TESTERS WANTED: BREAD ...
From foodwishes.blogspot.com
BREAD PUDDING RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
WHISKEY BREAD RECIPES ALL YOU NEED IS FOOD
BLUEBERRY BREAD PUDDING WITH WHISKY SAUCE | CANADIAN LIVING
From canadianliving.com
BREAD PUDDING WITH WHISKEY SAUCE - ANYTIME RECIPE
From anytimerecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love