Bread Pudding with Whiskey Sauce
Pudding
- 3/4 cup raisins (may substitute 1 cup whole cranberries)
- 2 tbs. dark rum
- 1 lb. Italian Bread, cut into 1” cubes
- 3 cups milk (whole, not low fat)
- 1 cup half and half
- 3 eggs, beaten to blend
- 2 cups sugar
- 3 tbs. unsalted butter, melted
- 2 tbs. vanilla extract
- 1/2 tsp. ground cinnamon
Sauce
- ½ cup (1 stick) unsalted butter
- ½ cup firmly packed golden brown sugar
- ½ cup sugar
- 1 egg
- 3 tbs. whiskey
- sweetened whipped cream
Pudding
- Place raisins in small bowl. Pour rum over. Let soak 20 minutes.
- Preheat oven to 325º.
- Generously butter 13”x9”x2” metal baking pan.
- Place bread in large bowl. Pour milk and half and half over. Let soak 5 minutes.
- Whisk eggs with sugar, butter, vanilla and cinnamon in medium bowl. Pour over bread.
- Add raisins and rum and toss to coat.
- Transfer bread mixture to prepared pan.
- Bake until top is deep golden brown (bread may puff above rim of pan), about 1 hour.
Sauce
- Melt butter with both sugars in heavy medium saucepan over low heat, stirring until sugars dissolve.
- Whisk egg in small bowl to blend. Gradually whisk in some of the melted butter mixture.
- Return mixture to saucepan and whisk until smooth,
- 1 minute; do not boil.
- Whisk in whiskey.
To Serve
- Spoon warm bread pudding onto plates.
- Spoon sauce over.
- Top with dollops of whipped cream and serve.