Bread pudding & whiskey sauce

Yield: 16 servings

Measure Ingredient
1 \N 10-oz. loaf stale French
\N \N Bread, crumbled (or 6-8
\N \N Cups any type bread)
4 cups Milk
2 cups Sugar
8 tablespoons Butter, melted
3 \N Eggs
2 tablespoons Vanilla
1 cup Raisins
1 cup Coconut
1 cup Chopped Pecans
1 teaspoon Cinnamon
1 teaspoon Nutmeg
½ cup Butter (1 stick)
1½ cup Powdered Sugar
2 \N Egg Yolks
½ cup Bourbon (to taste)
\N \N (or Rum!!)


Contributed to the echo by: Michelle Bass BREAD PUDDING Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9x12' or larger baking dish. Place into non-preheated oven.

Bake at 350 degrees for approximately 1 hour and until top is golden brown. Serve warm with Whiskey Sauce (below).


Cream butter and sugar over medium heat until all butter is absorbed.

Remove from heat and blend in egg yolk. Pour in bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools.

Serve warm over warm bread pudding.

NOTE: For a variety of sauces, just substitute your favorite fruit juice or liqueur to complement your bread pudding.

On a personal note, a lemon sauce or a hard sauce is great with Bread Pudding too.

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