Bread Pudding With Whiskey Sauce April 12 2018
Bread Pudding - Ingredients
1/2 lb loaf french bread
1 cup whole milk
1 cup half-and-half
1 cup granulated sugar
1 Tbsp pure vanilla extract
1/2 cup golden raisins
1 15-oz can fruit cocktail, drained
2 Tbsps unsalted butter, melted
Whiskey sauce (recipe below)
Bread Pudding - Coaching Points
Preheat oven to 350 degrees. Whisk together the milk and half-and-half. Tear the bread into small pieces and put into a large container for soaking.
Pour the milk mixture all over the top. Let sit for about 10 minutes. Stir.
In a separate bowl, whisk the eggs with the sugar and vanilla until well blended. Pulse the fruit in a food processor or blender to break it up, but don't puree it. Add the raisins and fruit cocktail to the egg mixture. Pour over the bread and gently mix.
Put the melted butter into the bottom of a 9x9-inch baking dish and coat the dish all along the sides and bottom. Spoon the bread pudding mixture into the dish.
Bake uncovered for 1 hour, or until bubbly on the sides and golden brown and set in the middle.
Let cool for about 5 minutes before cutting into squares. Drizzle each serving with whiskey sauce.
Whiskey Sauce - Ingredients
1/2 cup (1 stick) unsalted butter
1/4 cup granulated sugar
1/2 cup heavy cream or whole milk
1 Tbsp all-purpose flour
1/2 tsp pure vanilla extract
1 Tbsp whiskey, or to taste
Whiskey Sauce - Coaching Points
Melt butter in a saucepan and whisk all other ingredients in except the vanilla and whiskey.Bring to boil.
Reduce heat and simmer until thickened. Remove from heat, add vanilla and whiskey. Whisk and drizzle over individual servings of warm bread pudding.