Bread Pudding With Whiskey Sauce

Bread Pudding With Whiskey Sauce

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 2   Average: 5/5]

Whether you’re entertaining for guests or simply cooking treats for your family, here’s a delectable and easy dessert to try making.

  • Bread Pudding
  • 6 Cups Cubed & Stale French Or Italian Bread
  • 1 Apple (Peeled, Cored & Grated)
  • 1 Cup Sugar
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Raisins
  • 3 Large Eggs
  • 2 Cups Milk
  • 1/2 Teaspoon Nutmeg
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Kosher Salt
  • Butter (For Greasing)
  • Whiskey Sauce
  • 1 1/2 Cups Water
  • 1/4 Teaspoon Nutmeg
  • 1 1/2 Tablespoons Corn Starch
  • 3 Tablespoons Butter
  • 1/2 Cup Firmly Packed Brown Sugar
  • 1/4 Cup Good Quality Whiskey
  1. Preheat oven to 375 degrees.
  2. In large-size bowl combine cubed bread, apples, and raisins. Set aside.
  3. In large-size bowl beat eggs and sugar until frothy. Add milk, vanilla, nutmeg, cinnamon, and kosher salt.
  4. Pour egg mixture over bread mixture. Set aside for 15 minutes for bread to soak up liquid.
  5. Generously butter 1 1/2 quart casserole dish.
  6. Pour bread mixture into dish. Place on top of larger baking dish and place in oven. Pour boiling water into outer baking dish to depth of 1 inch.
  7. Bake 40 to 45 minutes until golden.
  8. Make whiskey sauce while bread pudding is baking.
  9. Combine water, sugar, and nutmeg in medium-size saucepan. Bring to boil. In small-size bowl mix whiskey with cornstarch. Add to sugar mixture. Cook, stirring constantly, until thickened. Blend in butter until melted. Remove from heat and serve with bread pudding.
  10. Serves 6
  11. Prep Time: 30 Minutes Cook Time: 45 Minutes Total Time: 75 Minutes
  12. "Work With What You Got!"
  13. © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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