Bread Pudding with Whiskey Sauce
Bread Pudding With Whiskey Sauce
- 1 (1 lb.) loaf French bread
- 1 quart milk
- 3 eggs
- 2 cup sugar
- 2 Tbsp vanilla
- 3 Tbsp melted butter
Cut bread into quarters. Soak bread in milk for 5 minutes. Crush with hands to make sure milk has soaked through. Add eggs, sugar, and vanilla and stir well. Pour butter in bottom of a heavy 13 x 9 inch baking dish. Add bread mixture and bake until puffed and firm, about 40 minutes. Cool pudding, cut into cubes and place in individual serving dishes. When ready to serve top with Whiskey Sauce.
- 1 cup sugar
- 1/2 cup butter
- 1 egg, beaten
- 2 oz. bourbon whiskey, or to taste
Combine sugar and butter in top of double boiler and cook over boiling water until sugar is dissolved. Stir small amount of sugar mixture into beaten egg, then stir egg/sugar mixture into remaining sugar mixture in pan. Cook and stir until thick. Let cool slightly then add whiskey.