Recipe Archives->Breads Pudding->Whiskey Sauce 09

 
Bread Pudding with Whiskey Sauce
SERVES 4 to 5
 
2 cups stale bread cubes (French bread)
4 cups milk, scalded
3/4 cup sugar
1 tablespoon butter
1/4 teaspoon salt
4 eggs, slightly beaten
1 teaspoon vanilla
1/2 to 1 cup coarsely chopped pecans (optional)
 
1/2 cup sugar
1/4 cup water
2 tablespoons butter
1 or 2 jiggers bourbon whiskey
 
Soak bread in milk 5 minutes.  Add sugar, butter, salt, eggs, and
vanilla.  Mix well.  Stir in pecans.  Pour into 1-1/2 quart baking
dish.  Bake in pan of hot water for 1 hour at 350 degrees.

To make whiskey sauce, cook first three ingredients until dissolved.
Remove from heat and add whiskey.  Serve over bread pudding.  Best
served warm.

Printable version: whiskey-sauce09.txt.