Best 6 Bread And Butter Pudding With Hot Whiskey Sauce Recipes

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
• In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
• In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
• Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
• Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

BREAD PUDDING WITH WHISKEY SAUCE III

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, whip together eggs and sugar. Mix in milk, heavy cream, vanilla extract and cinnamon. Whip until smooth.
• Arrange bread cubes in a medium baking dish, and top with golden raisins. Cover with the whipped mixture. Allow the bread to become saturated with the mixture.
• Bake 45 minutes in the preheated oven, until lightly browned.
• To make the sauce, mix sugar, butter and corn syrup in a medium saucepan over low heat. Remove from heat when thoroughly blended, and whisk in the whiskey. Serve warm over bread pudding.

BREAD-AND-BUTTER PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat oven to 350°F.
• Soak sultanas in hot water for 10 minutes, then drain.
• Butter the bread.
• Remove crusts and cut into triangles.
• Arrange in a greased deep casserole dish along with raisins.
• In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil.
• Remove the vanilla bean.
• Add milk mixture to the eggs.
• Through a strainer, pour the egg-and-milk mixture onto the bread.
• Leave to soak.
• Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.
• To make the whiskey sauce: Boil the milk, then remove from heat.
• In a separate saucepan, mix the sugar and egg yolks.
• Add egg mixture to milk and return to heat.
• Cook gently over low heat, stirring constantly, until sauce thickens slightly.
• Stir in whiskey.
• Serve warm.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch pan.
• In a large bowl, stir together eggs, butter, vanilla and milk. Gradually add 1/4 cup sugar and mix thoroughly until sugar is dissolved.
• Place bread cubes in bottom of prepared pan. Pour liquid over bread, fully saturating all bread. Sprinkle pecans on top.
• Bake in preheated oven for 60 minutes, until golden. Meanwhile, combine 1/2 cup white sugar, 1/2 cup butter, cream and whiskey in a small saucepan. Warm over low heat, stirring constantly, until sauce is gently boiling. Pour sauce over baked bread pudding and serve.

WHISKEY BREAD PUDDING

Steps:

• In a bowl, whisk the eggs until well blended. Add the sugar and mix in then add the vanilla, nutmeg, cinnamon, butter, and cream. Lay the bread cubes in a 8 by 8 inch square baking dish, sprinkle the nuts and raisins around, and then pour the custard over the bread. Cover the dish and let it soak overnight in the refrigerator.
• Preheat oven to 350 degrees F. Cover the dish with foil and poke holes in it. Bake until bread pudding souffled up, about 40 minutes then remove the foil, and bake another 10 minutes to brown lightly.
• For the sauce, in a saucepan heat the cream, sugar, cinnamon, and butter together until almost boiling. Meanwhile, mix the cornstarch with the whiskey and stir it into the hot liquid. Bring just to a boil to thicken it.
• To serve, pour a few spoonfuls of the whiskey sauce on a dessert plate. Scoop out the desired portion size of the pudding, placing it on the sauced plate. Dust the pudding with powdered sugar and finish it off with a dollop of whipped cream.
• Notes about the recipe: This is a restaurant recipe so uses leftover bread. Save the crusts and dry them in a low oven, then grind them in a food processor to make bread crumbs.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Grease a 9 by 13 pan with butter.
• Cube the bread and place in a large casserole dish.
• beat together the eggs, yolks, milk, melted butter, cinnamon and nutmeg.
• Sprinkle the Raisins on the cubed bread and pour the milk mixture over the bread.
• Press the bread down into the pan making sure it is absorbing the milk mixture.
• Cover with foil.
• Bake for 50 min at 350 degrees.
• For the sauce.
• Combine butter and sugar, microwave for 2 min and stir.
• Add the whiskey, stir and microwave again for 1 minute Drizzle the sauce over each individual piece of bread pudding and then drizzle with heavy cream.