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Thursday, March 5, 2015

Bread Pudding with Whiskey Sauce

 Bread Pudding with Whiskey Sauce
 Courtesy of Cliff Ingram, WRAY Radio

     Everyone in the Midwest loves a good bread pudding. It should be moist but not soggy and have a nice hint of cinnamon. A sauce on top just completes the dish, but when you add a dash of Jack Daniels, this takes a basic dessert to a whole new level. 
     At a recent fundraiser dinner, this was the award winning dessert. This dish not only meets all the requirements of a good bread pudding, but it adds a little kick.

Photo courtesy of the Cooking Corner.

Bread Pudding with Whiskey Sauce
Bread Pudding
4 beaten eggs
2-1/4 cups milk
1 T. vanilla
1/2 tsp.cinnamon
A BUNCH of stale donuts, cut into cubes

Mix together the eggs, milk, vanilla and cinnamon in a big bowl. Put all the donut pieces into a 2-quart baking pan and then pour the liquid over it, making sure it's spread out evenly and soaked up by the donuts well.

Bake at 350 degrees for 40-45 minutes, or until knife comes out clean in the center.

Whiskey Sauce
1/4 cup butter
1/2 cup sugar
1 beaten egg yolk
2 T. water
1 T. whiskey (like Jack Daniels)

Melt the butter in a small saucepan then stir in the sugar, egg yolk and water. Stir over medium heat until sugar dissolves and boils. Keep stirring and reduce the heat slightly so it doesn't boil over. Do that for about 4 minutes. 

With a minute to go put in the whiskey and watch the action, but keep stirring. You'll smell the alcohol boil away and then remove from heat.

Pour over bread pudding and let sit a few minutes before cutting.

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