This humble dessert utilizes pantry staples to make a comforting treat! My husband absolutely loves this recipe; which is quite a compliment, since he lived in Great Britain and consumed Bread Pudding on a regular basis for years!
Bread, soaked in a creamy custard mix, and tossed with whiskey soaked golden raisins. Baked and served warm with a whiskey cream sauce.
If you don’t like raisins – leave them out! If you want to use craisins or only use the chocolate chips – go for it! Be creative and include what your family loves.
Bread Pudding with Whiskey Sauce
Description
Bread, soaked in a creamy custard mix, and tossed with whiskey soaked golden raisins. Baked and served warm with a whiskey cream sauce.
Ingredients
10 cups cubed French or brioche bread, cut into 1” cubes
½ cup golden raisins
¾ cup Irish Whiskey
1 cup heavy cream
1 12oz can evaporated milk
1 cup sugar
Pinch of salt
1 tablespoon vanilla extract
2 eggs
1 teaspoon cinnamon
½ teaspoon nutmeg
2 tablespoons sugar
½ cup chocolate chips, optional
Whiskey Sauce:
½ cup butter
½ cup heavy cream
½ cup brown sugar
½ tablespoon vanilla extract
¼ cup whiskey
Instructions
Preheat the oven to 350°. In a small bowl, combine the raisins and whiskey and let stand for 30 minutes. Drain, reserving the whiskey.
Butter a 13-by-9-inch glass baking dish. Combine heavy cream, evaporated milk, sugar, salt, vanilla, and eggs in a large bowl; whisking well to combine. Add the bread cubes, pressing them down gently to moisten them; and let them stand for 5-10 minutes. Add the raisin and whiskey mixture; stirring it in gently. Pour the mixture into the buttered baking dish. Combine the 2 tablespoons of sugar with the cinnamon and nutmeg; and sprinkle it over the bread mixture. If using, sprinkle the chocolate chips over the top. Place in the oven and bake for 50-60 minutes, until the top is nicely golden and the custard is set.
Meanwhile make the sauce. Combine all ingredients in a sauce pan and heat until smooth. Pour over
the bread pudding, when serving.
