Bread Pudding with Whiskey Sauce
This recipe is from the Southern Living cookbook. It makes the best bread pudding you will ever have.
- 1 (1-pound) loaf French bread or sliced white bread (I use French baguette), preferably stale
- 4 cups milk (I use 1% or 2% fat)
- 3 eggs, beaten slightly (I use large eggs)
- 1 cup raisins (I skip this)
- 1 1/2 cups sugar (I use 1 cup)
- 2 tablespoons vanilla extract
- 3 tablespoons butter, melted
- Whiskey Sauce (see below)
- Break the bread into small chunks and put in a large bowl.
Add the milk and let soak about 10 minutes; crush with hands until blended.
- Add eggs, sugar, raisins, and vanilla.
- Place butter into a 13 x 9 x 2-inch dish and place into a preheated oven to melt. Once the butter is melted, spoon the pudding mixture over the butter.
- Bake at 325 for 1 hour to 1 hour and 15 minutes or until pudding is very firm (check after 45 minutes).
- After pudding has cooled, pour whiskey sauce over the entire dish or cut into servings and pour sauce over individual servings.
- 1/2 cup butter
- 1 cup sugar (I use 3/4 cup)
- 1/2 cup half-and-half
- 2 tablespoons whiskey (or 1 tablespoon vanilla extract)
Makes 1 1/2 cups
- Combine butter, sugar, and half-and-half in a heavy saucepan; cook over medium heat until sugar dissolves.
- Bring to a boil; reduce heat and simmer 5 minutes.
- Remove from heat. Let cool, and add whiskey.
- Pour over the pudding.