Bread Pudding With Whiskey Sauce

Recipe Ingredients

		Bread Pudding
4		Stale bread
1 tablespoon	15ml	Vanilla
4 tablespoons	60ml	Sugar
		Salt - pinch
3 1/2 cups	829ml	Milk
1/2		Butter
4		Eggs - separated
		Raisins - (optional)
		Whiskey Sauce
1/2 cup	99g / 3.5oz	Sugar
1/4		Butter
1/4 cup	59ml	Water
		Whiskey - to taste

Recipe Instructions

BREAD PUDDING:

Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in.

Place dish in pan of water and bake at 300F for 40-50 minutes, or until a silver knife inserted comes out clean.

Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350F oven until brown (browning in a slow oven prevents falling).

Serve warm WHISKEY

SAUCE:

Cook until dissolved. Remove from heat, add whiskey to individual taste. From "Talk About Good" Submitted by Mrs. Henry Gauthier, Sr.

Source:
Cooking Light, Nov/Dec 1994, page 130

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.