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Bread Pudding (With Whiskey Sauce)

hasan

1 hr 40 min total · 25 min hands-on · Makes 16-20 servings | Oven: 350 degrees

Ingredients

  • 1 10 oz loaf stale french bread, crumbled (or 6-8 C any type bread)
  • 4 C milk
  • 2 C sugar
  • 8 T butter, melted
  • 3 eggs
  • 2 T vanilla
  • 1 C raisins
  • 1 C coconut
  • 1 C chopped pecans
  • 1 T cinnamon
  • 1 T nutmeg
  • --- Whiskey Sauce ---
  • 1/2 C butter (1 stick, 1/4 lb)
  • 1 1/2 C powdered sugar
  • 2 egg yolks
  • 1/2 C bourbon (to taste)

Instructions

  1. 1.Combine all ingredients; mixture should be very moist but not soupy.
  2. 2.Pour into buttered 9 x 12" or larger baking dish.
  3. 3.Place into non-preheated oven.
  4. 4.Bake at 350 degrees for apprx. 1 hour and 15 minutes, until top is golden brown.
  5. 5.Serve warm with sauce.
  6. 6.Whiskey Sauce: Cream butter and sugar over medium heat until all butter is absorbed.
  7. 7.Remove from heat and blend in egg yolk.
  8. 8.Pour in bourbon gradually to your own taste, stirring constantly.
  9. 9.Sauce will thicken as it cools.
  10. 10.Serve warm over warm bread pudding.
  11. 11.NOTE: For a variety of sauces, just substitute your favorite fruit juice or liqueur to compliment your bread pudding.

Notes

The New Orleans School of Cooking and Louisiana General Store, 620 Decatur Street, The Jackson Brewery, New Orleans, Louisiana 70130, (504) 525-2665