Bread Pudding With Whiskey Sauce Recipe 45

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BREAD PUDDING WITH WHISKEY SAUCE III



Bread Pudding with Whiskey Sauce III image

This bread pudding is absolutely delicious!

Provided by LADYEM

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

6 eggs, lightly beaten
1 ½ cups white sugar
4 cups milk
1 cup heavy cream
1 tablespoon vanilla extract
½ tablespoon ground cinnamon
1 (1 pound) loaf bread, cut into 1 inch cubes
½ cup golden raisins
1 ½ cups white sugar
¾ cup butter
¾ cup corn syrup
½ cup whiskey

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Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
  • Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
  • Bake 45 minutes in the preheated oven, until lightly browned.
  • To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

Nutrition Facts : Calories 641.3 calories, Carbohydrate 93.8 g, Cholesterol 157.2 mg, Fat 24.2 g, Fiber 1.2 g, Protein 9.4 g, SaturatedFat 13.9 g, Sodium 428.6 mg, Sugar 61.3 g

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE



New Orleans Style Bread Pudding with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 10 to 12 servings

Number Of Ingredients 20

12 to 14 cups 1-inch cubes day-old white bread, such as French or Italian
1 tablespoon unsalted butter
2 cups heavy cream
4 cups whole milk
6 large eggs
1 3/4 cups plus 2 tablespoons light brown sugar
4 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup raisins
Confectioners' sugar, for garnish
1 recipe Whiskey Sauce, recipe follows
2 cups heavy cream
1/2 cup whole milk
1/2 cup granulated white sugar
2 tablespoons cornstarch
3/4 cup bourbon or other whiskey
Pinch salt
2 tablespoons unsalted butter

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Steps:

  • Preheat the oven to 350 degrees F.
  • Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
  • Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
  • Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
  • Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
  • In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

BREAD-AND-BUTTER PUDDING WITH WHISKEY SAUCE



Bread-And-Butter Pudding With Whiskey Sauce image

Make and share this Bread-And-Butter Pudding With Whiskey Sauce recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 tablespoons sultanas
8 tablespoons butter, plus additional
butter, for greasing
1 lb white bread, sliced
1 cup milk
1 cup cream
1 vanilla bean
3/4 cup sugar
3 eggs, beaten
1 cup milk, cold
3 tablespoons sugar
2 egg yolks
1/4 cup whiskey

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Steps:

  • Preheat oven to 350°F.
  • Soak sultanas in hot water for 10 minutes, then drain.
  • Butter the bread.
  • Remove crusts and cut into triangles.
  • Arrange in a greased deep casserole dish along with raisins.
  • In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil.
  • Remove the vanilla bean.
  • Add milk mixture to the eggs.
  • Through a strainer, pour the egg-and-milk mixture onto the bread.
  • Leave to soak.
  • Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.
  • To make the whiskey sauce: Boil the milk, then remove from heat.
  • In a separate saucepan, mix the sugar and egg yolks.
  • Add egg mixture to milk and return to heat.
  • Cook gently over low heat, stirring constantly, until sauce thickens slightly.
  • Stir in whiskey.
  • Serve warm.

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding With Whiskey Sauce image

The whiskey sauce is what makes this recipe incredible. It comes from my friend Beth, who is a great cook! She also uses nuts or pineapple for a variation.

Provided by mermaidmagic

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 9

1 loaf bread (any type white, wheat, etc. 16 oz.ish)
4 eggs, beaten
1 tablespoon vanilla
3 cups packed brown sugar (hard)
5 cups half-and-half or 5 cups milk (or a combination)
1/2 cup raisins
1/2 cup butter or 1/2 cup margarine
1 cup brown sugar, packed
1/2 cup whiskey

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Steps:

  • For the pudding:.
  • In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
  • Add raisins.
  • Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
  • When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
  • It needs to be very wet and somewhat “giggly”.
  • Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
  • The pudding should bounce back a little and the knife should come out almost clean from the center.
  • The pudding will look very raised and “poofy” when you remove it from the oven.
  • It will fall in a minute.
  • For the Sauce:.
  • In a small saucepan, melt one stick butter or margarine.
  • Add brown sugar and stir constantly until melted.
  • Add whiskey and stir again until heated.
  • Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.

Nutrition Facts : Calories 696.8, Fat 29.8, SaturatedFat 17.6, Cholesterol 156.8, Sodium 374.2, Carbohydrate 97, Fiber 1, Sugar 76, Protein 7.6

CIN'S VERSION OF THE "SUGAR-FREE BREAD PUDDING WITH WHISKEY SAUCE"



Cin's Version of the

This recipe is from the famous 'Bon Ton Cafe' in New Orleans. BUT... modified into a sugar-free format, using Splenda and My Homemade Bread that tastes AMAZING! NOTE: The recipe calls for raisins, but I omitted them. For a non-alcoholic version of the sauce, use vanilla in place of whiskey. I hope when you try this you will love...

Provided by Straws Kitchen(*o *)

Categories     Other Desserts

Time 55m

Number Of Ingredients 13

FOR THE BREAD PUDDING:
1 (20 ounce) loaf french bread (or a loaf of your homemade bread)
1 qt milk
3 egg
2 c granular splenda
2 Tbsp pure vanilla
3 Tbsp margarine, melted (i used butter)
1 c raisins (i omitted)
SAUCE:
1 c granular splenda
1 egg
1/2 c margarine, melted (i used butter)
1/4 c whiskey, or to taste

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Steps:

  • 1. Directions for the Bread Pudding:
  • 2. Preheat the oven to 350 dF (175 dC). Grease a 9x13 inch baking dish.
  • 3. Break bread into pieces, and place into a large bowl. Pour milk over bread, and crush with your hands until well blended. NOTE: I cut my bread into cubes...and folded until well blended.
  • 4. Stir in 3 eggs, 2 cups sweetener, vanilla, 3 tablespoons margarine (butter), and raisins (I omitted) until evenly mixed. NOTE: I stirred the eggs, sweetener, vanilla, and butter together then folded into the bread-milk mixture (making sure it is well mixed in).
  • 5. Transfer to the prepared pan. Bake for 45 to 60 minutes in the preheated oven, or until very firm.
  • 6. To make the sauce:
  • 7. In a medium bowl, cream together 1 cup sweetener and 1 egg until smooth. Gradually mix in the melted margarine (butter), and continue stirring to dissolve sweetener. If the sauce is difficult to blend, it may be heated gently, but be careful not to curdle the egg. Gradually stir in whiskey which should make the sauce creamy smooth.
  • 8. To serve: Allow pudding to cool completely, then cut into cubes, and place into individual heat-proof serving dishes. Pour sauce over, and heat under the broiler until golden, about 3 minutes. Servings: 24
  • 9. NOTE: I have also made this recipe using a vanilla pound cake, instead of using a loaf of bread.

BREAD PUDDING WITH WHISKEY SAUCE



Bread Pudding with Whiskey Sauce image

This is the best bread pudding I've ever eaten! My husband wants me to make it every weekend for Sunday brunch.

Provided by CHERRY195

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11

2 eggs, beaten
3 tablespoons butter, melted
2 tablespoons vanilla extract
2 ½ cups milk
¼ cup white sugar
1 (1 pound) loaf French bread, cut into 1 inch cubes
1 cup chopped pecans
½ cup white sugar
½ cup butter
½ cup heavy cream
¼ cup whiskey

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Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
  • In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
  • Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
  • Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

Nutrition Facts : Calories 602.9 calories, Carbohydrate 56.8 g, Cholesterol 114.9 mg, Fat 34.9 g, Fiber 2.7 g, Protein 12.4 g, SaturatedFat 15.9 g, Sodium 531.1 mg, Sugar 24.8 g

BREAD PUDDING SOUFFLé WITH WHISKEY SAUCE



Bread Pudding Soufflé with Whiskey Sauce image

Provided by Jamie Shannon

Categories     Bourbon     Egg     Dessert     Bake     Whiskey     Ramekin     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

Bread Pudding:
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes (see Note)
1/3 cup raisins
Whiskey Sauce:
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon
Meringue:
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

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Steps:

  • Preheat the oven to 350°F. Grease an 8-inch square baking pan.
  • To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
  • To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
  • Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
  • To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the soufflé will not work.
  • In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
  • Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
  • Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
  • Note: New Orleans French bread is very light and tender. Outside New Orleans, use only a light bread. If the bread is too dense, the recipe won't work. We suggest Italian bread as the most comparable.

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