Bread Pudding with Whiskey Sauce
Great recipe. I read all the reviews then tailored to my tastes.
PUDDING: Used 4 eggs, made w heavy cream instead of milk and added water to add for more liquid as noted, and with the last cup of liquid I used 1/2 & 1/2 then scalded to flavor. I beat the eggs separately, so could I could heat cream, butter, sugar. Added cinnamon and vanilla to the cream mix to my taste for the pudding base. Cooled cream mix, then very slowly added beaten eggs. Make sure it's cool enough or you might get cooked eggs! Did not use pecans. Will use raisins or sultanas next time and may plumb overnight with whiskey, water mixture. Once my bread was ready, I used a stock pot allow liquids and dry to mix. Placed bread first, then gently added the warm liquid. Left it to soak about 15 min. Then transferred to baking pan. Oven at 300-325 and baked for 70 min. Just check, when knife comes clean, it's done.
SAUCE: I doubled the cream; two TBSP butter, 1tsp cornstarch dissolved in small amt water, use powdered sugar. Cook til thick, then add whiskey and cook 5 min more. Cooks out most of alcohol but very smooth.
I'm a lover of bread pudding so my recipe is modified based on what I have loved in other versions eaten
1 user found this review helpful
Dec. 15, 2013