Sugar Free Bread Pudding With Whiskey Sauce Food

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BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

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

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

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

CIN'S VERSION OF THE "SUGAR-FREE BREAD PUDDING WITH WHISKEY SAUCE"



Cin's Version of the

This recipe is from the famous 'Bon Ton Cafe' in New Orleans. BUT... modified into a sugar-free format, using Splenda and My Homemade Bread that tastes AMAZING! NOTE: The recipe calls for raisins, but I omitted them. For a non-alcoholic version of the sauce, use vanilla in place of whiskey. I hope when you try this you will love...

Provided by Straws Kitchen(*o *)

Categories     Other Desserts

Time 55m

Number Of Ingredients 13

FOR THE BREAD PUDDING:
1 (20 ounce) loaf french bread (or a loaf of your homemade bread)
1 qt milk
3 egg
2 c granular splenda
2 Tbsp pure vanilla
3 Tbsp margarine, melted (i used butter)
1 c raisins (i omitted)
SAUCE:
1 c granular splenda
1 egg
1/2 c margarine, melted (i used butter)
1/4 c whiskey, or to taste

Steps:

  • 1. Directions for the Bread Pudding:
  • 2. Preheat the oven to 350 dF (175 dC). Grease a 9x13 inch baking dish.
  • 3. Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. NOTE: I cut my bread into cubes...and folded until well blended.
  • 4. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine (butter), and raisins (I omitted) until evenly mixed. NOTE: I stirred the eggs, sweetener, vanilla, and butter together then folded into the bread-milk mixture (making sure it is well mixed in).
  • 5. Transfer to the prepared pan. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
  • 6. To make the sauce:
  • 7. In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine (butter), and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
  • 8. To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes. Servings: 24
  • 9. NOTE: I have also made this recipe using a vanilla pound cake, instead of using a loaf of bread.

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding With Whiskey Sauce image

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

1 loaf bread (any type white, wheat, etc. 16 oz.ish)
4 eggs, beaten
1 tablespoon vanilla
3 cups packed brown sugar (hard)
5 cups half-and-half or 5 cups milk (or a combination)
1/2 cup raisins
1/2 cup butter or 1/2 cup margarine
1 cup brown sugar, packed
1/2 cup whiskey

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

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Style Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

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-AND-BUTTER PUDDING WITH WHISKEY SAUCE



Bread-And-Butter Pudding With Whiskey Sauce image

Make and share this Bread-And-Butter Pudding With Whiskey Sauce recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 tablespoons sultanas
8 tablespoons butter, plus additional
butter, for greasing
1 lb white bread, sliced
1 cup milk
1 cup cream
1 vanilla bean
3/4 cup sugar
3 eggs, beaten
1 cup milk, cold
3 tablespoons sugar
2 egg yolks
1/4 cup whiskey

Steps:

  • Preheat oven to 350°F.
  • Soak sultanas in hot water for 10 minutes, then drain.
  • Butter the bread.
  • Remove crusts and cut into triangles.
  • Arrange in a greased deep casserole dish along with raisins.
  • In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil.
  • Remove the vanilla bean.
  • Add milk mixture to the eggs.
  • Through a strainer, pour the egg-and-milk mixture onto the bread.
  • Leave to soak.
  • Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.
  • To make the whiskey sauce: Boil the milk, then remove from heat.
  • In a separate saucepan, mix the sugar and egg yolks.
  • Add egg mixture to milk and return to heat.
  • Cook gently over low heat, stirring constantly, until sauce thickens slightly.
  • Stir in whiskey.
  • Serve warm.

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding With Whiskey Sauce image

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

2 cups milk
1/4 cup butter
1/2 cup sugar
1 teaspoon ground cinnamon or 1 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs, slightly beaten
6 cups dry bread cubes
1/2 cup raisins
1 cup packed brown sugar
1/2 cup butter
3/4 tablespoon Bourbon or 2 teaspoons brandy extract

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



Bread Pudding With Whiskey Sauce image

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

1 rustic style sourdough bread, cubed
1 quart whole milk
6 eggs
2 egg yolks
2/3 cup sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup butter
1/2 cup raisins
1/2 cup butter
1/4 cup whiskey
1 cup sugar
1 cup heavy cream (optional)

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



Bread Pudding with Whiskey Sauce image

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

4 slices stale bread
4 tablespoons sugar
3 1/2 cups milk
4 eggs, separatged
1 tablespoon vanilla
1 pinch salt
1/4 cup butter
raisins (optional)
1/2 cup sugar
1/4 cup water
1/8 cup butter
whiskey

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



Bread Pudding With Whiskey Sauce image

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

3 cups granulated sugar
10 large eggs, beaten
4 cups whole milk
3 teaspoons pure vanilla extract
2 loaves raisin bread, cut into 1x1inch peices
1/4 cup brown sugar
1/2 tablespoon cinnamon
1 cup brown sugar, for sauce
1/2 cup butter, for sauce
1 egg, beaten, for sauce
2 teaspoons vanilla extract, for sauce
1/2 teaspoon nutmeg, for sauce
1/4 cup whiskey, for sauce
1/2 cup heavy cream, for sauce
1 teaspoon cornstarch, for 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.

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

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding With Whiskey Sauce image

Make and share this Bread Pudding With Whiskey Sauce recipe from Food.com.

Provided by Pastor Philstrom

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 16

2/3 cup raisins
2/3 cup brandy or 2/3 cup water
1/3 cup butter or 1/3 cup margarine, melted
11 -14 slices dry bread
1 1/3 cups packed brown sugar
1 1/3 teaspoons cinnamon
1/3 teaspoon allspice
4 eggs
1/3 teaspoon salt
1 1/3 teaspoons vanilla
4 cups milk, scald & cooled
2 egg yolks, beaten
1 cup powdered sugar
1/2 cup butter
1/2 cup whiskey
1 teaspoon vanilla extract

Steps:

  • Cover raisins with brandy or water and set aside.
  • Break up bread, toss with 1/3 cup melted butter.
  • Combine brown sugar, cinnamon, allspice.
  • Reserve 3 tablespoons of the sugar mixture for topping, toss the remaining sugar mixture together with the bread.
  • Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish.
  • Drain raisins, place 1/2 raisins over bread crumbs.
  • Repeat layers.
  • Combine 4 eggs, 1/3 teaspoons salt, and 1 1/3 teaspoons vanilla in a bowl. Beat for one minute.
  • Slowly add the milk to the egg mixture, stirring. Then pour over the bread in the dish.
  • Let stand for 5 minutes or longer to let the bread soak up the juices.
  • Sprinkle reserved sugar mix on top. and bake at 325F for 45 to 50 minutes.
  • SAUCE: Cream 1/2 cup butter and 1 cup powdered sugar over medium heat until all butter is absorbed.
  • Remove from heat and blend in egg yolks and vanilla.
  • Pour in whiskey while stirring constantly.
  • Let the sauce cool. It will thicken as it cools. Then spoon over the warm bread pudding.

Nutrition Facts : Calories 572.1, Fat 22.6, SaturatedFat 13.1, Cholesterol 161.9, Sodium 440.5, Carbohydrate 67.6, Fiber 1.2, Sugar 47.3, Protein 8.8

BREAD PUDDING WITH WARM WHISKEY SAUCE



Bread Pudding With Warm Whiskey Sauce image

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

1/2 cup raisins
1/2 loaf French bread, cut into 1 inch cubes
1 quart half-and-half
4 eggs, beaten
1/4 cup sugar
2 teaspoons vanilla
1 pinch nutmeg
1/2 cup butter, melted
4 eggs, beaten
1/4 cup whiskey
1 cup butter
2 cups sugar

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.

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