Bread Pudding With Whiskey Sauce

Bread Pudding
4 ea Slices stale bread
4 T Sugar
3 1/2 c Milk
4 ea Eggs, separated
1 T Vanilla
Salt, pinch
1/2 ea Block butter
Raisins (optional)

Whiskey Sauce
1/2 c Sugar
1/4 c Water
1/4 ea Block butter
Whiskey, to taste

BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste.

Bread Pudding With Whiskey Sauce printer friendly version located here.
Click Back to return.