Cinnamon Raisin Bread Pudding With Honey Whiskey Sauce Food

CINNAMON RAISIN BREAD PUDDING WITH HONEY WHISKEY SAUCE

Steps:

• To make bread pudding:
• Preheat oven to 325°F. Spray an 8" baking dish with cooking spray.
• Place bread cubes into prepared pan.
• In a bowl, whisk eggs to blend. Add milk, Splenda Brown Sugar Blend, margarine, vanilla extract, nutmeg, and salt. Whisk to blend.
• Pour evenly over bread cubes. Press bread with the back of a fork until it absorbs liquid. Let stand 15 minutes at room temperature.
• Bake for 35-40 minutes, or until risen and only slightly jiggly in center. (If top is browning too fast during baking, cover lightly with aluminum foil.)
• To make sauce:
• While pudding is baking, place a small skillet over medium heat, and add honey, Splenda Brown Sugar Blend, whiskey, and cinnamon.
• Cook, stirring, until warmed through, about 2 minutes.
• Add 1 to 2 teaspoons water until sauce reaches desired consistency. (It will thicken as it cools.)
• Spoon warm pudding onto dessert plates; drizzle with honey whiskey sauce.

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.

CINNAMON RAISIN BREAD PUDDING WITH ORANGE BUTTERSCOTCH SAUCE

Steps:

• -------CinnamonRaisin Bread Pudding-----------.
• Peel and cube the apples.
• In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
• Remove from heat.
• In a 10" x 8" pan, layer bread cubes and apple cubes.
• In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
• Pour mixture over bread and apple cubes and allow to sit 15 minutes.
• Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
• Back in 350-degree oven for 35 minutes or until knife comes out clean.
• Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
• -----------OrangeButterscotch Sauce------------.
• In sauce pan melt butter, then add brown sugar and allow to bubble.
• Add orange liqueur and fresh orange juice and allow to reduce to half.
• Add heavy cream and reduce until lightly thickened.

BREAD PUDDING WITH BOURBON SAUCE

Steps:

• Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
• Add eggs, sugar, raisins, butter and vanilla; stir well.
• Spoon mixture into a greased 3 quart casserole.
• Bake, uncovered, at 325°F for 1 hour or until firm.
• Cool in pan at least 20 minutes before serving.
• Spoon into individual serving bowls; serve with Bourbon Sauce.
• Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
• Add egg, stirring briskly with a wire whisk until well blended.
• Cook over medium heat 1 minute.
• Remove from heat, cool slightly; stir in bourbon.

BREAD PUDDING WITH WARM WHISKEY SAUCE

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.

CINNAMON-RAISIN BREAD PUDDING WITH HONEY WHISKEY SAUCE

Steps:

• To make pudding: Preheat oven to 325 degrees F. Coat an 8 8-inch baking dish with non-stick cooking spray. Set aside.
• Place bread cubes into prepared pan. Beat eggs with a whisk. Add salt, milk, SPLENDA® Brown Sugar Blend, margarine, vanilla, and nutmeg. Beat to blend. Pour evenly over bread cubes. Press bread with the back of a fork until bread absorbs liquid. Let stand 15 minutes at room temperature.
• Bake 35 to 40 minutes, or until risen and only slightly jiggly in center. If top is browning too fast during baking, cover lightly with a sheet of aluminum foil.
• To make sauce: While pudding is baking, place a small skillet over medium heat, and add honey, SPLENDA® Brown Sugar Blend, whiskey, and cinnamon. Cook, stirring, until warmed through, about 2 minutes. Add 1 to 2 teaspoons water until sauce reaches desired consistency. (Remember: It will become thicker as it cools.)
• To serve: Spoon warm pudding onto 9 dessert plates. Drizzle each with honey whiskey sauce.

BETTY CROCKER'S BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat oven to 350 degrees.
• Heat milk and butter in 2-quart saucepan over medium heat until butter is melted and milk is hot.
• Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins, if using. Stir in milk mixture.
• Pour into ungreased 1 1/2-quart casserole or 8-inch square baking dish. Place casserole in rectangular 13 x 9 x 2-inch pan. Pour boiling water into rectangular pan until 1 inch deep.
• Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
• To make the whiskey sauce: Heat all ingredients to boiling in heavy 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Can be served warm or cold.
• Serve sauce over warm bread pudding. Refrigerate any remaining dessert.

BREAD PUDDING WITH WHISKEY SAUCE

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.

IRISH BREAD PUDDING WITH JACK DANIELS CARAMEL-WHISKEY SAUCE

Steps:

• BEFORE YOU BEGIN (OPTIONAL): Lay out bread slices and allow to get a crusty as possible (I will usually set out at least 24 hours in advance.) This allows the bread to become very dry and crusty so it can absorb as much pudding as possible. ALSO combine the raisins and whiskey in a small bowl, cover, and place in the refrigerator overnight to allow the raisins to soak up as much whiskey as possible. If you forget, the raisins only need to sit for about 30 minutes to soak up quite a bit of whiskey.
• JACK DANIEL'S CARAMEL-WHISKEY SAUCE: Combine sugar and water in a small saucepan over medium-high heat. Stir continuously until sugar dissolves.
• Simmer until sugar mixture is golden (about 17 minutes). DO NOT STIR!
• Remove from heat.
• Carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. CAUTION! Mixture will bubble vigorously and release a lot of hot steam.
• Cool slightly. Stir in whiskey and milk. Mixture will bubble a bit at this step as well.
• PUDDING: Preheat oven to 350°F.
• Brush melted butter on one side of French bread slices.
• Bake buttered side up until lightly toasted, about 10 minutes.
• Cut bread into 1/2 inch cubes and set aside.
• Combine milk, sugar, vanilla extract, evaporated milk, eggs, and UNDRAINED whiskey mixture in a large bowl. Stir well with a whisk.
• Add bread cubes, pressing down gently to moisten; let stand about 20 minutes. If your bowl is a little small, gently fold the cubes into the mixture with a spatula.
• Pour bread mixture into a 13 x 9-inch baking dish coated well with cooking spray.
• Combine sugar and cinnamon; sprinkle over pudding.
• Bake at 350F for 35 minutes or until set.
• Serve warm with Jack Daniel's caramel-whiskey sauce.
• TO MAKE THIS KID FRIENDLY: Substitute apple juice for Jack Daniel's in pudding and 1 tablespoon imitation rum extract and 3 tablespoons water in Caramel-Whiskey sauce.