Bread Pudding with Whiskey Sauce

Enjoy this delicious bread pudding served with whiskey sauce – a flavorful dessert.

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  • prep time 25 min
  • total time 2 hr 20 min
  • ingredients 17
  • servings 12
 

Ingredients

Bread Pudding

4
large whole eggs
1
large egg yolk
3/4
cup sugar
2 1/2
cups milk
2 1/2
cups whipping (heavy) cream
1
tablespoon vanilla
1
teaspoon ground cinnamon
12
oz French or other firm bread, cut into 1/2-inch slices, then cut into 1 1/2-inch pieces (10 cups)
1/2
cup raisins, if desired
2
tablespoons sugar
1/2
teaspoon ground cinnamon
2
tablespoons butter or margarine, melted

Whiskey Sauce

1/2
cup butter or margarine
2
tablespoons water
1
large egg
1
cup sugar
2
tablespoons whiskey or bourbon or 1 teaspoon brandy extract

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.
  • 1 Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

EXPERT TIPS

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Expert Tips

Firm breads make the best bread pudding because the cut pieces hold up to all of the liquid ingredients without becoming mushy. Although firm bread is best, avoid artisan or rustic breads with a very crisp or hard crust.

For 7 grams of fat and 300 calories per serving, substitute 4 cups fat-free (skim) milk and 1 cup half-and-half for the milk and whipping cream. Substitute 2 eggs and 1/2 cup fat-free cholesterol-free egg product for the 4 eggs and 1 egg yolk. Instead of Whiskey Sauce, stir 1 tablespoon bourbon into 1 cup fat-free caramel topping; heat if desired.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
16g,
16%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
190mg
190%;
Sodium
300mg
300%;
Total Carbohydrate
50g
50%
(Dietary Fiber
0g
0%
  Sugars
36g
36%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
0%;
Calcium
15%;
Iron
8%;
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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