Friday, December 09, 2005

Bread Pudding with Whiskey Sauce

Bread Pudding With Whiskey Sauce


  • 1 Loaf French Bread
  • 1 qt Milk (use WHOLE milk, you wuss)
  • 3 Eggs
  • 2 C Sugar
  • 2 T Vanilla
  • 3 T Butter (unsalted works best, for flavor)
  • 1 C Raisins (or craisins)
  • A sprinkling of slivered almonds (if you like a little crunch)


  • Soak the bread in milk and melted butter.
  • Crush with hands till well mixed. (This is fun with kids, because they can get their hands all "gooshy.")
  • Add eggs, sugar, vanilla and raisins and stir well.
  • Pour the batter in the bottom of thick pan and bake at ~350° for 2 hours until very firm.
  • Let it cool; then cube pudding and put it in individual dessert dish. (I use funky little ramekins.)
  • When ready to serve, add sauce and heat under broiler.
  • Serve with Whiskey Sauce.
  • If you're really feeling decadent, fresh whipped cream, or REAL vanilla bean ice cream goes well with this.

Ingredients for Whiskey Sauce:

  • 1 Stick Butter
  • 1 C Sugar (I use brown sugar, but white sugar is good, as well.)
  • 1 Egg


  • Cream the sugar and egg until well mixed.
  • Add melted butter and continue to dissolve.
  • Whisk the mixture briskly
  • Add whiskey to taste while whisking, which should make sauce creamy and smooth.
(I've been known to use Amaretto -- or any cordial/liquer -- rather than whiskey. This has been denounced as black heresey by my grandmother, but she concedes that my Amaretto sauce is tasty.)

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