Best 15 Bread Pudding With Whiskey Sauce And Fruit 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.

NEW ORLEANS BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Gather the ingredients.
• Place the raisins and whiskey in a small saucepan and heat just until the mixture comes to a simmer. Remove from the heat and let stand for 20 to 30 minutes. Alternatively, place the raisins and whiskey in a cup and heat in the microwave oven for about 20 to 30 seconds, leaving to rest for 20 to 30 minutes.
• Slice the bread into 1/2-inch rounds and then cut the rounds into 1/2-inch cubes; you should have about 8 cups of bread cubes.
• In a large bowl, combine the half-and-half and whole milk with the eggs and brown sugar. Whisk until well blended. Add the vanilla extract, cinnamon, nutmeg, and dash of salt.
• Add the bread cubes and soaked raisins with their liquid to the bowl with the milk-egg mixture and stir to coat thoroughly. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Stir occasionally.
• While the mixture rests, preheat the oven to 325 F. Generously butter a 2 1/2-quart baking dish.
• Spoon the bread mixture into the prepared baking dish, distributing the raisins as evenly as possible.
• Bake the bread pudding in the preheated oven for about 1 hour, or until it is firm and golden brown. Remove the bread pudding to a rack to cool.
• Gather the ingredients.
• Combine the heavy cream, whole milk, and granulated sugar in a medium saucepan and set aside.
• In a small bowl or cup, whisk the cornstarch with the whiskey or bourbon.
• In another bowl, whisk the egg yolks and set aside.
• Place the saucepan with the cream mixture over medium heat and add the cornstarch mixture. Cook until the sauce comes to a boil, stirring constantly. Reduce the heat to low and continue cooking for 3 minutes, stirring frequently.
• Add about 1/2 cup of the hot mixture to the egg yolks while whisking constantly. By tempering the mixture you prevent the eggs from becoming curdled.
• Pour the egg yolk mixture into the saucepan and cook for 1 minute longer. Whisk in a pinch of salt, the butter, and vanilla, if using.
• Transfer the sauce to a bowl and if not serving immediately, place a sheet of plastic wrap directly on top to prevent a skin from forming. The sauce will thicken more as it stands. When ready to serve, spoon some of the warm sauce over each serving of bread pudding and enjoy.

BREAD PUDDING WITH WHISKEY SAUCE AND FRUIT

Steps:

• Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
• Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
• To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Bread Pudding:.
• Combine all ingredients in a large bowl.
• Mixture should be moist but not soupy (oatmeal consistency).
• Pour into a buttered 9" by 12" (or larger) baking dish.
• Place in 'non-preheated' oven.
• Bake at 350 degrees for about 1 hour and 15 minutes, until top is golden brown.
• Serve with warm whiskey sauce.
• Whiskey Sauce:.
• Cream butter and sugar over medium heat until all butter is absorbed.
• Remove from heat and blend in egg yolk.
• Pour in bourbon gradually stirring constantly.
• Sauce will thicken as it cools.
• Serve warm over bread pudding.

BREAD PUDDING WITH DATES AND ORANGE WHISKEY SAUCE

Steps:

• For the bread pudding: Preheat the oven to 350 degrees F. Spread the bread cubes on a large baking sheet and bake, stirring twice, 10 minutes. Let cool (leave the oven on).
• Butter a 2-quart square baking dish. In a large bowl, whisk together the reduced-fat milk, granulated sugar, orange peel, cardamom and eggs. Add the dry bread cubes and dates; toss to coat the bread with the egg mixture.
• Pour the egg mixture into the prepared baking dish and let sit for 10 minutes. Using a flat spatula, press the bread down into the egg mixture, then bake until a knife inserted near the center comes out clean, 45 to 50 minutes.
• For the orange whiskey sauce: Meanwhile, in a medium saucepan, combine the milk and brown sugar. In a small bowl, combine the orange juice, cornstarch and 3 tablespoons whiskey and stir together with a fork until combined. Pour into the milk mixture in the pan, scraping the bowl to get all of the cornstarch. Bring to a boil over medium-high heat, stirring constantly. Turn down to medium-low and cook until thickened, 1 to 2 minutes. Remove from the heat and stir in the butter, salt and remaining 2 tablespoons of whiskey. Serve over the warm bread pudding.

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.

NEW ORLEANS STYLE BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• Preheat the oven to 350 degrees F.
• Place the bread in a large bowl. Grease a 9 by 13-inch casserole dish with the remaining tablespoon of butter and set aside.
• Combine the heavy cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt, and raisins in a large bowl. Whisk to mix. Pour the cream mixture over the bread, and stir to combine. Allow the mixture to sit at room temperature for 30 to 45 minutes.
• Transfer the bread mixture to the casserole dish and bake until the center of the bread pudding is set, 50 to 60 minutes.
• Garnish the bread pudding with confectioners' sugar and serve warm with warm Whiskey Sauce.
• In a 1-quart saucepan set over medium heat, combine the cream, milk, and sugar. Place the cornstarch and 1/4 cup of the bourbon in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes. Remove the sauce from the heat, add the salt, and stir in the butter and the remaining 1/2 cup of bourbon. Serve warm.

STICKY TOFFEE PUDDING

Steps:

• For the pudding: Preheat the oven to 350 degrees F.
• Add the dates and 3/4 cup water to a small saucepan and heat over medium-high heat until boiling. Turn the heat down to low and simmer until the water has slightly reduced and the dates are beginning to soften, about 3 minutes. Turn off the heat, then cover the saucepan and let sit for 10 minutes.
• Transfer the dates and liquid to a food processor fitted with the blade attachment. Process until smooth. Pour the date mixture into a bowl and cool to room temperature.
• Add the flour, baking powder and salt to a mixing bowl. Whisk to break up any lumps of flour. Set aside the dry ingredients. Add the brown sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar together, scraping down the bowl as needed, until fluffy and lighter in color, 1 to 2 minutes. Add the egg and beat until it is evenly combined. Add the orange zest and vanilla and mix until incorporated. Add half of the flour mixture to the butter mixture. Mix until incorporated, then add the date mixture. Mix until well combined, then add the remaining flour mixture. Mix until just combined.
• Spray 8 of the cups in a 12-cup muffin pan with the cooking spray. Fill the greased cups with 1/3 cup batter each. Bake until puffed and golden brown, about 20 minutes.
• For the whiskey toffee sauce: Meanwhile, add the heavy whipping cream, brown sugar, butter, vanilla and salt to a small saucepan and heat over medium-high heat. Stir the mixture continuously until the butter is melted. Bring the mixture to a boil, then turn the heat down to medium-low and simmer, stirring occasionally, for 2 minutes. Add the whiskey and continue to simmer until the sauce has slightly darkened in color, an additional 2 minutes. Turn the heat off and keep covered until ready to serve.
• Cool the puddings in the pan on a wire rack for 5 minutes. Once the puddings are cool enough to handle, remove them from the muffin pan using an offset spatula. Trim the domed tops from the puddings and set them on serving plates, cut-side down. Pour the warm whiskey toffee sauce over the puddings and serve immediately.

WHISKEY-ORANGE BREAD PUDDING

Steps:

• Heavily butter a 6-cup square or round baking dish. Place milk and sugar in a saucepan, heat until it is about to simmer and remove from heat. Add orange zest and salt. Set aside until just warm, about 10 minutes. Stir in 4 tablespoons of the whisky. When the milk mixture is no longer hot, beat in the eggs.
• Heat oven to 350 degrees. Place the bread pieces in a large bowl. Pour milk mixture over them, add candied peel and let soak 15 minutes. Place marmalade in a small saucepan, add remaining whisky and heat to dissolve whisky in the marmalade.
• Spoon half the bread mixture into a baking dish and smooth the surface. Cover with dabs of half the mascarpone. Spoon in remaining bread mixture. Place in the oven and bake 15 minutes. Brush with marmalade and whiskey glaze and continue baking until top is lightly brown and starts to become crusty, another 30 to 40 minutes.
• Remove from oven and let cool at least 30 minutes before serving. Beat remaining mascarpone with a whisk or fork for several minutes to smooth and loosen it. Serve alongside.

BREAD PUDDING WITH WHISKEY SAUCE AND FRUIT

Steps:

• Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
• Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
• To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

BREAD PUDDING WITH WHISKEY SAUCE RECIPE - (4.5/5)

Steps:

• BREAD PUDDING: Preheat your oven to 350°F. Grease a 9x13-inch baking dish. Cut the bread into small cubes and put the cubes into the prepared dish. Scatter the raisins evenly along the top. In a bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined. Pour the liquid carefully over the bread and mash everything together. Let this sit for at least an hour, mashing it a few more times so that all of the bread absorbs as much liquid as possible. Bake for 60 to 75 minutes, or until you see no liquid when you press the bread in the middle of the pan. WHISKEY SAUCE: Melt the butter in a saucepan. Add the sugar, whiskey, water, salt, and nutmeg, and cook this mixture until the sugar dissolves, about 5 minutes. Beat the eggs in a bowl and then slowly add a bit of the hot whiskey mixture, whisking as you go. Once tempered, add the egg mixture to the whiskey mixture and return to the heat. When a boil is reached, cook for one minute, then remove from the heat. To serve, cut a square of bread pudding and cover it with whiskey sauce, making sure both are warm.

BREAD PUDDING WITH WHISKEY SAUCE

Steps:

• For the pudding:.
• In a large bowl, mix beaten egg with vanilla, brown sugar, cream/milk with wire whisk until blended.
• Add raisins.
• Break up bread into 13x9x2 pan and pour the liquid (above) in slowly.
• When all the liquid is in, use either your clean hands or a spoon to squish the bread so that it falls apart and becomes mixed evenly with the liquid.
• It needs to be very wet and somewhat “giggly”.
• Bake in 375 degree oven for about 45 minutes to one hour- test at 45 minutes with a knife to see if the pudding is set up.
• The pudding should bounce back a little and the knife should come out almost clean from the center.
• The pudding will look very raised and “poofy” when you remove it from the oven.
• It will fall in a minute.
• For the Sauce:.
• In a small saucepan, melt one stick butter or margarine.
• Add brown sugar and stir constantly until melted.
• Add whiskey and stir again until heated.
• Double the recipe if you like a lot of sauce on the bread pudding, but use only ¾ cup of the whiskey.

BREAD PUDDING WITH WHISKEY SAUCE AND FRUIT

Steps:

• Coat a 9x13 baking dish with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine eggs, 1 cup sugar, milk, cinnamon and nutmeg and stir until smooth. Fold in peaches, apples and bread cubes, until bread is well coated. Pour into prepared baking dish. Dot with 6 tablespoons butter.
• Bake in preheated oven for 1 hour, until set. Serve warm with whiskey sauce.
• To make whiskey sauce: In a medium saucepan over medium heat, combine whiskey, 1 pound butter and 2 cups sugar. Cook and stir until sugar dissolves and sauce is smooth. Remove from heat and serve hot.

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.