Bread Pudding & Whiskey Sauce
There are many recipes for bread pudding and sauce and I have eaten many of them in my travel around the South. This is the one that I have found to rate high in my book.
There are many recipes for bread pudding and sauce and I have eaten many of them in my travel around the South. This is the one that I have found to rate high in my book.
- 1/4 cup sugar
- 2 cups sugar
- 1 pinch nutmeg
- 2 tsp. vanilla
- bread pudding:
- loaf french bread (cut into 1
- 1/2 cup raisins (soak 1/2 hour in warm water and drain)
- 1/4 lb. butter (melted)
- 1 qt. half & half
- 4 eggs (beaten)
- whiskey sauce:
- 1/2 lb. butter
- 1/4 cup whiskey
- 4 eggs (beaten in a small bowl with the whiskey)
- Carbohydrate 288.491114577305 g
- Cholesterol 1712.93881173072 mg
- Fat 144.640585600288 g
- Fiber 2.38783340017001 g
- Protein 55.172981581261 g
- Saturated Fat 80.3089396720168 g
- Serving Size 1 1 Serving (927g)
- Sodium 1556.44094212509 mg
- Sugar 286.103281177135 g
- Trans Fat 13.14275542949 g
- Calories 2640 calories
Step-by-step
- Fill a 9" x 9" x 2-1/2" baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. You might not use the whole loaf).
- Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.
- Bake in a 325? oven for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later.
- Melt butter in a small saucepan over low heat. Add sugar and stir well. Remove from heat, let cool slightly, then quickly whisk in the beaten eggs and whiskey.
- Put the sauce back on the stove over low heat and whisk constantly until the sauce has thickened slightly. (If it's overcooked, the sauce will curdle). Keep the sauce warm until serving. If you like, you can serve the bread pudding with a sprinkle of powdered sugar and a scoop of your favorite ice cream.
Will this custard actually set all the way to the center before the edges burn? Managing a 9x9x2-1/2-inch baking pan filled to the brim requires deliberate preparation, particularly when dealing with a high volume of dairy and eggs.
Pan Capacity and Soaking Mechanics
Standard baking dishes often fall short when accommodating a full quart of half-and-half alongside a pound of butter and multiple eggs. Utilize a deep vessel that measures at least two and a half inches tall to prevent overflow during the initial pour. Soaking the bread cubes for thirty minutes allows the crumb to hydrate fully, absorbing the liquid before the pan enters the oven. If the liquid level exceeds the rim after adding the bread, discard the excess rather than forcing it in, which would throw off the structural ratio of the bake.Thermal Control for Custard and Sauce
Baking at 325 degrees Fahrenheit prevents the dairy solids from scorching while the interior sets. Evaluate doneness visually by checking for a puffed, golden perimeter and a center that remains slightly soft rather than completely firm. For the whiskey sauce, keeping the saucepan on low heat is mandatory when whisking in the egg and spirit mixture. Remove the pan immediately if small lumps begin to form, as high heat will cause the eggs to curdle instantly.
