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Bread Pudding with Whiskey Sauce 3
Number of Servings: 16
BREAD PUDDING
1 loaf French bread, stale, crumbled (6-8 cups)
4 cup milk
2 cup sugar
8 tablespoon butter, melted
3 eggs
2 tablespoon vanilla
1 cup Raisins
1 cup coconut, shredded
1 cup pecans, chopped
1 tsp cinnamon
1 tsp nutmeg
WHISKEY SAUCE
1/2 cup butter
1 1/2 cup powdered sugar
2 egg yolks
1/2 cup bourbon, or rum (to taste)
BREAD PUDDING:
Combine all ingredients; mixture should be very moist, but not soupy. Pour into buttered 9 x 12 or larger baking dish. Place into non-preheated oven. Bake at 350 F for approximately 1 hour and 15 minutes, until top is golden brown.
Serve warm with sauce.
WHISKY 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 to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding.
NOTE: For variety of sauces, just substitute your favorite fruit juice or liquor to complement your bread pudding.
A nice variation is to use Pina Colada mix and rum.
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
