Whiskey Orange Bread Pudding Recipes

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WHISKEY-ORANGE BREAD PUDDING



Whiskey-Orange Bread Pudding image

A bottle of workmanlike Scotch or other whiskey can be as useful in the kitchen as it is on the bar, contributing alcohol and flavor to a range of recipes. A splash of it can sharpen a pan sauce for steak or pork, it's excellent flambé material, and it's especially compatible with dried fruit. I have soaked dried currants in whiskey to add to a simple chocolate cake. For this recipe, which takes its cue from the Blood and Sand cocktail made with orange juice and Scotch, I used the spirit to bolster a warm bread pudding laced with orange, both grated zest and candied peel, and finished with a marmalade and whiskey glaze. Supermarkets and fancy food shops, as well as online sources, sell candied orange peel. But absent that ingredient you can substitute slivered dried Turkish apricots.

Provided by Florence Fabricant

Categories     custards and puddings, dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

Unsalted butter for baking dish
2 cups/480 milliliters whole milk
1/2 cup/100 grams sugar
Grated zest of 1 large navel orange
1/4 teaspoon salt
6 tablespoons/90 milliliters Scotch whisky
3 large eggs, beaten
5 cups baguette (about 235 grams) torn in small pieces
1 cup/about 6 ounces/160 grams chopped candied orange peel (or slivered dried Turkish apricots)
1/2 cup/165 grams orange marmalade
1 8- or 9-ounce container/280 grams mascarpone

Steps:

  • Heavily butter a 6-cup square or round baking dish. Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat. Add orange zest and salt. Set aside until just warm, about 10 minutes. Stir in 4 tablespoons of the whisky. When the milk mixture is no longer hot, beat in the eggs.
  • Heat oven to 350 degrees. Place the bread pieces in a large bowl. Pour milk mixture over them, add candied peel and let soak 15 minutes. Place marmalade in a small saucepan, add remaining whisky and heat to dissolve whisky in the marmalade.
  • Spoon half the bread mixture into a baking dish and smooth the surface. Cover with dabs of half the mascarpone. Spoon in remaining bread mixture. Place in the oven and bake 15 minutes. Brush with marmalade and whiskey glaze and continue baking until top is lightly brown and starts to become crusty, another 30 to 40 minutes.
  • Remove from oven and let cool at least 30 minutes before serving. Beat remaining mascarpone with a whisk or fork for several minutes to smooth and loosen it. Serve alongside.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 6 grams, Carbohydrate 63 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 10 grams, Sodium 455 milligrams, Sugar 45 grams, TransFat 0 grams

BREAD PUDDING WITH DATES AND ORANGE WHISKEY SAUCE



Bread Pudding with Dates and Orange Whiskey Sauce image

What could be more indulgent than velvety whiskey sauce drizzling down the sides of rich bread pudding? Don't worry, it's a healthy indulgence!

Provided by Serena Ball

Categories     dessert

Time 1h30m

Yield About 8 servings

Number Of Ingredients 15

4 cups whole-grain bread cubes (from about 4 to 5 pieces of sandwich bread)
Unsalted butter, for buttering the baking dish
2 1/4 cups reduced-fat (1 percent) milk
1/3 cup granulated sugar
1 teaspoon finely grated orange peel
1/2 teaspoon ground cardamom or cinnamon
4 large eggs, beaten
1/3 cup chopped dates
1 1/4 cups whole milk
3 tablespoons brown sugar
2 tablespoons freshly squeezed orange juice
1 tablespoon cornstarch
5 tablespoons whiskey or bourbon
1 tablespoon unsalted butter
Pinch salt

Steps:

  • For the bread pudding: Preheat the oven to 350 degrees F. Spread the bread cubes on a large baking sheet and bake, stirring twice, 10 minutes. Let cool (leave the oven on).
  • Butter a 2-quart square baking dish. In a large bowl, whisk together the reduced-fat milk, granulated sugar, orange peel, cardamom and eggs. Add the dry bread cubes and dates; toss to coat the bread with the egg mixture.
  • Pour the egg mixture into the prepared baking dish and let sit for 10 minutes. Using a flat spatula, press the bread down into the egg mixture, then bake until a knife inserted near the center comes out clean, 45 to 50 minutes.
  • For the orange whiskey sauce: Meanwhile, in a medium saucepan, combine the milk and brown sugar. In a small bowl, combine the orange juice, cornstarch and 3 tablespoons whiskey and stir together with a fork until combined. Pour into the milk mixture in the pan, scraping the bowl to get all of the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Turn down to medium-low and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the butter, salt and remaining 2 tablespoons of whiskey. Serve over the warm bread pudding.

WHISKEY BREAD PUDDING



Whiskey Bread Pudding image

Provided by Food Network

Categories     dessert

Time 1h23m

Yield 8 servings

Number Of Ingredients 18

5 eggs
1 cup sugar
1 tablespoon vanilla
1/2 teaspoon nutmeg
1/8 teaspoon cinnamon
8 tablespoons butter, cut up
2 cups cream
1 (12-inch) loaf French bread, crusts removed and sliced into 1-inch cubes
1/4 cup raisins
1/2 cup pecans, chopped
1 cup cream
1 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/2 teaspoon cornstarch
5 tablespoons whiskey
Powdered sugar, for dusting
Whipped cream, optional

Steps:

  • In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
  • Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
  • For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
  • To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
  • Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.

MARMALADE AND WHISKEY BREAD AND BUTTER PUDDING



Marmalade and Whiskey Bread and Butter Pudding image

This recipe from BBC Good Food is absolutely yummy. It's a great way to use up leftover slices of bread and in my case, a small amount of marmalade taking up space in the fridge.

Provided by Irmgard

Categories     Dessert

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 10

8 slices day-old white bread, crusts removed
50 g butter, very soft
4 tablespoons orange marmalade, plus 4 additional teaspoons
300 ml milk
248 ml double cream
3 eggs
1 teaspoon vanilla extract
4 tablespoons golden caster sugar
1 tablespoon whiskey
icing sugar, for garnish

Steps:

  • Butter each piece of bread on both sides, the spread four with one tablespoon of marmalade each.
  • Pop the remaining bread on top to made 4 marmalade sandwiches.
  • Cut into triangles and nestle in rows in a large baking dish.
  • Heat the oven to 350 degrees F.
  • Beat the milk, cream, eggs, vanilla, sugar and whiskey together, then pour over the bread.
  • Leave to soak for 30 minutes.
  • Dot the remaining marmalade all over the top of the pudding and dust with the icing sugar.
  • Bake for 45 minutes to 1 hour or until puffy and starting to caramelize when the bread breaks out of the custard.
  • Serve hot or warm.

Nutrition Facts : Calories 434.6, Fat 27.7, SaturatedFat 16.1, Cholesterol 188.2, Sodium 357.2, Carbohydrate 37.8, Fiber 0.9, Sugar 18.2, Protein 8.3

LOUISIANA BREAD PUDDING WITH WHISKEY SAUCE



Louisiana Bread Pudding with Whiskey Sauce image

A pan of warm bread pudding transforms day-old bread -- plus eggs and cream -- into an indulgence. This version has Creole roots, with cubes of baguette and a sauce that's flavored by a healthy dose of bourbon.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Number Of Ingredients 15

1/4 cup bourbon
1/2 cup raisins
4 cups (about 1/2 baguette) 1-inch cubes of day-old baguette
1 1/2 cups whole milk
1/2 cup heavy cream
2 large eggs
3/4 cup sugar
1 tablespoon pure vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground allspice
2 tablespoons unsalted butter
1 1/2 cups heavy cream
2 teaspoons cornstarch
1/3 cup sugar
1/3 cup bourbon

Steps:

  • Heat bourbon in a medium saucepan over medium-low heat until warm. Pour over raisins in a small bowl; let stand at least 1 hour or overnight.
  • To make whiskey sauce: bring cream to a simmer over medium heat in a small saucepan. Whisk together cornstarch and 2 tablespoons cold water; slowly whisk into cream. Bring to a boil, whisking constantly. Reduce heat to low; simmer, whisking constantly, 1 minute. Remove from heat; stir in sugar and bourbon. Set aside and let cool completely.
  • Preheat oven to 350 degrees. Stir together bread, milk, and cream in a large bowl. Whisk eggs, sugar, vanilla, salt, and allspice in a medium bowl; add to bread mixture. Stir in raisins and bourbon.
  • Melt butter in an 8-inch square baking dish in oven. Remove from oven, and swirl to coat bottom of dish. Pour in bread mixture, distributing raisins evenly. Bake until bread cubes are browned around edges and custard is cooked, about 35 minutes. Let cool completely on a wire rack. Serve with whiskey sauce.

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

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 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

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

BREAD PUDDING WITH WARM WHISKEY SAUCE



Bread Pudding With Warm Whiskey Sauce image

Make and share this Bread Pudding With Warm Whiskey Sauce recipe from Food.com.

Provided by Galley Wench

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup raisins
1/2 loaf French bread, cut into 1 inch cubes
1 quart half-and-half
4 eggs, beaten
1/4 cup sugar
2 teaspoons vanilla
1 pinch nutmeg
1/2 cup butter, melted
4 eggs, beaten
1/4 cup whiskey
1 cup butter
2 cups sugar

Steps:

  • Preheat oven to 325 degrees.
  • Soak raisins in warm water for 30 minutes, then drain.
  • Lighly grease a 9-inch-glass casserole and fill with French bread cubes(use enough bread to come all the way to the top of the pan).
  • Sprinkle raisins on top.
  • In large bowl, whisk together the half-and-half, beaten eggs, sugar, vanilla, nutmeg and melted butter.
  • Pour over the bread and raisins and lighly fold in using a spatula.
  • Allow the bread to soak for 30 minutes. The pan will be very full. If you have too much batter, discard the excess. If there is not enough to fill the pan add additional half-and-half or milk.
  • Bake for about 45 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft.
  • To make the whiskey sauce:
  • In a small bowl beat eggs together with whiskey. Set aside.
  • Melt butter in a large saucepan over low heat.
  • Add the sugar and stir well.
  • Remove from the heat, let cool slightly. Quickly whisk in the beaten eggs and whiskey.
  • Place the sauce back on the stove over low heat and whisk constantly until the sauce has slightly thickened, about 6 to 8 minutes.
  • NOTE: If over cooked the sauce will curdle.
  • Keep warm until serving.

MARMALADE & WHISKY BREAD & BUTTER PUDDING



Marmalade & whisky bread & butter pudding image

The ultimate grown-up comfort food, use leftover fruit bread or even croissants instead of the bread if you prefer

Provided by Jane Hornby

Categories     Dessert

Time 1h45m

Number Of Ingredients 10

8 slices day-old crusty white bread , crusts removed
50g very soft butter
4 tbsp Seville orange marmalade , plus 4 tsp
300ml full-fat milk
248ml pot double cream
3 large eggs
seeds 1 vanilla pod
4 tbsp golden caster sugar
1 tbsp whisky
icing sugar , for dusting

Steps:

  • Butter each piece of bread on both sides, then spread 4 with the 1 tbsp marmalade each. Pop the remaining bread on top to make 4 marmalade sandwiches. Cut into triangles and nestle in rows in a large baking dish. Heat oven to 160C/140C fan/gas 3.
  • Beat the milk, cream, eggs, vanilla, sugar and whisky together, then pour over the bread. Leave to soak for 30 mins.
  • Dot the remaining marmalade all over the top of the pud and dust with the icing sugar. Bake for 45 mins-1 hr or until puffy and starting to caramelise where the bread breaks out of the custard. Serve hot or warm.

Nutrition Facts : Calories 523 calories, Fat 38 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 10 grams protein, Sodium 0.84 milligram of sodium

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