Wednesday, January 2, 2013

Bread Pudding with Whiskey Sauce

Friends Favorite Recipe Swap

From Shirley Fincher of Princeton

    Whenever I get stuck on a recipe, or have trouble finding what I need, I can get in touch with Shirley and she comes through for me with ideas. She has a great collection of recipes and has compiled a few cookbooks of her own. 
   Recently I was trying to do a column on holiday baking with booze and was trying to use up so Kahlua, but was having trouble finding a good base recipe. Shirley didn't have a Kahlua recipe, but she did have one for bread pudding. She brought this dish in for our employee pot luck Christmas dinner and it was so good. I'd never tried bread pudding before, but now I understand why it's such a popular dish.

Bread Pudding with Whiskey Sauce
8 or 9 sesame seed buns (broken into pieces) or cinnamon raisin bread
(Use 3 slice of the cinnamon raisin bread for each bun if using)
1/4 cup pecans, toasted
1/2 cup raisins, if using sesame buns
4 oz. melted butter
bread pudding
bread pudding (Photo credit: Wikipedia)

2 cups sugar
8 large eggs
1 tsp. salt
5-1/2 cups milk
1 tsp. vanilla

Whiskey Sauce
8 oz. butter
2 cups powdered sugar
2 large eggs
1 oz. whiskey

Blend eggs, salt and sugar lightly with wire whip. Add vanilla and milk, then strain through wire strainer.

In a large bowl, break bread into medium sized pieces. Add pecans and melted butter, tossing to combine.

Arrange in a large pan (13x9x2) and pour custard mix over bread pieces. Bake at 350 degrees until center is firm when pressed, about 45 minutes.

NOTE- for custard to bake properly, you MUST create a double boiler effect (bake in water bath) by putting pan of bread pudding onto a larger pan with sides and adding water halfway up outside of pan.

To make whiskey sauce -
Melt butter and whip in powdered sugar. Fold in eggs and add whiskey. Serve warm over  cooked pudding.  Serves 10-12 easily.
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