Sugar Free Bread Pudding With Whiskey Sauce Food

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

Steps:

• Preheat oven to 350°F.
• In a bowl, whisk together milk, eggs, Splenda Sweetener, cinnamon, and vanilla extract. Gently stir in bread cubes and raisins. Let sit for 10-15 minutes so bread absorbs liquid.
• Pour mixture into a 1 ½-quart ungreased baking dish.
• Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving warm.

BREAD PUDDING WITH WHISKEY SAUCE

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.

SUGAR-FREE BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine, and raisins until evenly mixed. Transfer to the prepared pan.
• Bake for 45 to 60 minutes in the preheated oven, or until very firm.
• To make the sauce: In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine, 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.
• 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.

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.

BLUEBERRY BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350°F.
• Place the bread cubes in a large bowl. Pour the 1 ounce of whiskey into the melted butter and then pour the whiskey butter over the bread cubes. Toss to evenly coat and then dump the buttery bread cubes into an ungreased 9" pie plate or about 6 (3 ounce) oven-safe ramekins. The dishes will be full of bread cubes.
• Add the heavy cream, Lucky Leaf Premium Blueberry Pie Filling, milk, sugar, eggs + egg yolk, cinnamon and salt to the large bowl and stir until the eggs are lightly beaten and everything is combined. Pour the liquid evenly over the bread cubes.
• Bake for 35-40 minutes. A knife inserted into the center will come out clean when it's done and the bread will be golden and toasty.
• While the bread pudding bakes, melt the ½ cup of butter for the whiskey sauce in a small saucepan over LOW heat. Add the water and sugar and stir. You want this liquid to be just barely warm -- the temperature is important because you don't want to scramble the egg. Add the egg and keep the heat low, STIRRING CONSTANTLY. You will gradually bring the heat up, stirring all the while. This tempers the egg and cooks it slowly. It will take 5-7 minutes to bring the heat up to medium, still stirring. The edges of the liquid will start to simmer and bubble. Stir one more time and remove it from the heat.
• Stir in the kosher salt, vanilla, and whiskey. Let the sauce sit for about 10 minutes so it will thicken before serving.
• Serve the bread pudding warm topped with whipped cream and the whiskey butter sauce.

LAZARUS BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• HOW TO MAKE BREAD PUDDING Break bread into medium pieces, or roughly 1 inch (2 ½ cm) cubes. Add the pecans and toss with the melted butter. Arrange in a buttered 9 by 13-inch (23 by 33 cm) baking dish . In a bowl, blend the eggs, salt, and sugar lightly with wire whip. Add the vanilla extract and milk. Blend and strain. Pour over the bread and nuts in pan. Bake at 350℉ (180℃) in a pan of boiling water (filled about 1/2 way up the sides) for 30 to 40 minutes. Test with a knife. Allow time to cool and let the custard set up. WHISKEY SAUCE Melt the butter. Whip in sifted powdered sugar. Fold in eggs and whisk constantly over low heat until thick enough to coat the back of a spoon. Be careful not to allow the eggs to heat up and scramble! Whisk in the whiskey. HOW TO SERVE BREAD PUDDING Scoop out portions onto serving plates. Serve the whiskey sauce for bread pudding warm at tableside, dividing sauce evenly over each serving.

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

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.

CRANBERRY BREAD PUDDING WITH HONEY WHISKEY MAPLE SAUCE

Steps:

• Make sure you cut up your bread into ½-inch cubes and lay them out to get stale ahead of time.
• In a small sauce pot, over medium heat, combine cranberries brown sugar and lemon juice. Cover and cook, stirring occasionally, until berries are soft and have given out juice. (5-7 minutes.)
• In a medium mixing bowl, whisk eggs, Silk, butter, vanilla extract, allspice and sugar together until smooth.
• Carefully stir in cranberry mixture.
• Lightly grease a 2-quart, wide pan (or like a 9×9 baking pan) and spread bread evenly. Pour egg mixture over the bread, making sure berries are spread as evenly as you can. Press lightly and put in the oven.
• Bake for 35-45 minutes at 400 degrees. You can check for doneness by touching in the center, if it feels dense and firm, the eggs are cooked.
• Sauce: Preheat a small sauce pot over medium heat and add whiskey. Simmer for a few minutes to let alcohol cook out. Add maple syrup and cinnamon. Stir well and cook for a couple more minutes.
• Pour sauce over bread pudding.

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:

• 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.

SOUTHERN BREAD PUDDING WITH BOURBON SAUCE

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

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.

TALK ABOUT GOOD: BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• break bread into ovenproof dish
• 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
• cut butter into chunks and fold in
• place dish in pan of water and bake at 300 for 40-50 minutes or until silver knife inserted comes out clean
• Whiskey Sauce
• 1/2 cup sugar, 1/4 cup water, 1/4 stick butter
• cook until dissovled. remove from heat, add whiskey to individual taste
• Makes approx 8 1/2 cup servings

BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE RECIPE

Steps:

• For 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, then work in the heavy cream
• Add the vanilla, then the bread cubes
• Allow bread to soak up custard
• Place the raisins in the greased pan
• Top with the bread-custard 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 of pudding should be nice and moist, not runny or dry
• Cool to room temperature
• For the whiskey sauce: Place the 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 bourbon
• Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor
• Cool to room temperature
• For the meringue: Preheat oven to 350 degrees F
• Butter six 6-ounce ramekins
• First, be certain that the bowl and whisk are clean
• The egg whites should be completely free of yolk, and they will whip better if the chill is off them
• This dish needs a good, stiff meringue
• In a large bowl or 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 soufflé will not work
• In a large bowl, break half the bread pudding into pieces using your hands or a spoon
• Gently fold in one-quarter 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 soufflés with this lighter mixture, to about 1 1/2 inches
• Smooth and shape tops with spoon into a dome over the ramekin rim
• Bake immediately for approximately 20 minutes or until golden brown
• Serve immediately
• Using a spoon, poke a hole in the top of each soufflé at the table and pour the room-temperature whiskey sauce inside the soufflé

BREAD PUDDING WITH WHISKEY SAUCE

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.

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE

Steps:

• Prepare the soufflé: Preheat the oven to 350°F.
• Butter and sugar an 8-cup soufflé dish, tapping out excess sugar.
• In a medium bowl, whisk the egg yolks with ¾ cup of the sugar, vanilla, cinnamon, nutmeg until thick, creamy and lemon colored. Whisk in the milk.
• Place the cubed bread in a large bowl. Pour the milk mixture over the bread. Set aside for 45 minutes, so the bread soaks up the milk mixture.
• Using an electric mixer at low speed, beat the egg whites until they are foamy. Add the salt and increase the speed to medium. When the whites begin to form stiff peaks, gradually add the remaining ¼ cup of sugar, increasing the speed to high. Beat until the whites are stiff and glossy.
• Stir the raisins and pecans into the soaked bread. Fold in the meringue, making sure not to overmix. Transfer the mixture into the prepared mold and bake for 35 to 40 minutes until puffed and golden.
• Prepare the sauce: In a double boiler, heat the cream over simmering water. In a medium bowl, whisk the egg yolks with the sugar until lemon colored. Gradually whisk in the heated cream.
• Return the mixture to the double boiler and cook over simmering water, stirring constantly until thick enough to coat the back of a wooden spoon. Slowly add the bourbon. Pour the sauce into a heated sauceboat and serve with the soufflé.

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE

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.