Home & Bread Pudding with Whiskey Sauce
Bread Pudding with Whiskey Sauce

Bread Pudding with Whiskey Sauce

Bread Pudding with Whiskey Sauce


3/4 Cup raisins

2 Tablespoons dark rum

1 Lb. French bread (cut in 1 inch cubes)

3 Cups milk (do not use low fat)

1 Cup half and half

3 Eggs (beaten to blend)

2 Cups sugar

3 Tablespoons butter (unsalted, melted)

2 Tablespoons vanilla extract

1/2 Teaspoon cinnamon (ground)

Place raisins in small bowl.  Pour rum over.  Let  soak 20 minutes. Pre-heat oven to 325 degrees.  Generously butter 13x9x2 inch baking pan.  Place bread in large bowl.  Pour milk and half and half over.  Let soak 5 minutes.  Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl pour over bread.  Add raisins and rum and toss to coat.  Transfer bread mixture to prepared pan.  Bake until top is golden brown (bread may puff above rim of pan).  About 1 hour.  


For Sauce:

1/2 Cup unsalted butter (1 Stick)

1/2 Cup golden brown sugar (firmly packed)

1 Egg

3 Tablespoons whiskey

Whipped cream (sweetened)

Melt butter with both sugars in heavy medium saucepan over low heat, stirring until sugar dissolves.  Whisk egg in small bowl to blend.  Gradually whisk in some of melted butter mixture.  Return mixture to saucepan and whisk until smooth, 1 minute; Do not boil.  Whisk in whisky.  Spoon warm bread pudding into plates.  Spoon sauce over.  Top with dollops of whipped cream and serve.   





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