Bread Pudding with Whiskey Sauce

Sure to pleasantly surprise you

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From, "

River Road Recipes II

... A Second Helping," published in cooperation with your Daily InBox newsletter.



INGREDIENTS:

For Pudding:

  • 2 cups stale bread cubes (French bread is best)
  • 4 cups milk, scalded
  • 3/4 cup sugar
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 4 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1/2 to 1 cup coarsely chopped pecans (optional)
For Whiskey Sauce:

  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tablespoons butter
  • 1 or 2 jiggers bourbon whiskey
TO PREPARE:

Soak bread in milk 5 minutes.  Add sugar, butter, salt, eggs, and vanilla.  Mix well.  Stir in pecans.  Pour into 1-1/2 quart baking dish.  Bake in pan of hot water for 1 hour at 350 degrees.

To make whiskey sauce, cook first three ingredients until dissolved.  Remove from heat and add whiskey.  Serve over bread pudding.  Best served warm.

SERVES: 4 - 5

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Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes II and other fine cookbooks, or call (225) 924-0298.

Related Topics:

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