I saw a bread pudding recipe posted in bakebakebake and adapted it and the betty crocker recipe for my own. the whiskey sauce came from the better crocker book. it was an excellent way to use up our old bread (we're bread snobs and only like it fresh from the bread machine). Plus with it being snowy outside, a warm plate of bread pudding really hit the spot!

bread pudding with whiskey sauce



Bread Pudding

4-5 cups of staleish white bread (I used half white, half sour bread) torn into 1/2 inch cubes
1 cup raisins
4 large eggs
1/3 cup sugar
1 tblsp vanilla
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
3 c milk

Butter a 2-quart baking dish and spread the bread evenly in it. Scatter the raisins overtop (if using). Whisk together thoroughly the eggs, sugar, vanilla, spices and salt, then whisk in the milk. Pour the mixture over the bread and let is soak for 30 mins, pushing the bread down periodically with a spatula to help it absorb as much liquid as possible.

While the bread is soaking, preheat the oven to 350 F. Bake for 50 minutes, or until center comes out clean. Let cool before serving.

Whiskey Sauce

1/4 cup butter (I used earth balance)
1 egg yolk
1/2 cup sugar
2 tbsp water
1-2 tbsp whiskey

melt butter in small saucepan over med-high heat. in separate bowl, whisk egg yolk, sugar, and water together. once butter is melted, whisk in sugar egg yolk mixture, reducing heat down to med-low. stir for 6-7 minutes or until mixture is reduced to a nice consistency. add in whiskey at the end and serve warm over bread pudding.