Bread Pudding with Whiskey Sauce
Jul. 29th, 2017 06:02 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
charisstomaBread Pudding
http://reciperoost.com/2017/01/02/i-love-this-pudding-and-i-cannot-lie/2/
Ingredients
10 ounces loaf stale French bread, crumbled OR 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups)
2 cups sugar (granulated)
1⁄2 cup unsalted butter, melted
3 eggs
2 tablespoons pure vanilla extract
1 cup raisins
1 cup shredded coconut
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
4 cups milk
Joes Whiskey Sauce
1⁄2 cup unsalted butter
1 1⁄2 cups powdered sugar
2 egg yolks
1⁄2 cup Bourbon
Instructions:
Grease a 9×13 inch baking pan. Set oven rack in lower third of the oven and preheat to 350 degrees.
Combine all pudding ingredients. Mixture should be very moist but not soupy. Pour the mixture into the prepared dish and bake 1 hour and 15 minutes until top is golden brown.
For Whiskey Sauce:
Cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools.
http://reciperoost.com/2017/01/02/i-love-this-pudding-and-i-cannot-lie/2/
Ingredients
10 ounces loaf stale French bread, crumbled OR 6 -8 cups any type crumbled bread (if you use fresh french bread reduce milk to 3 cups)
2 cups sugar (granulated)
1⁄2 cup unsalted butter, melted
3 eggs
2 tablespoons pure vanilla extract
1 cup raisins
1 cup shredded coconut
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon nutmeg
4 cups milk
Joes Whiskey Sauce
1⁄2 cup unsalted butter
1 1⁄2 cups powdered sugar
2 egg yolks
1⁄2 cup Bourbon
Instructions:
Grease a 9×13 inch baking pan. Set oven rack in lower third of the oven and preheat to 350 degrees.
Combine all pudding ingredients. Mixture should be very moist but not soupy. Pour the mixture into the prepared dish and bake 1 hour and 15 minutes until top is golden brown.
For Whiskey Sauce:
Cream butter and sugar in a saucepan over medium heat, beating until all butter is absorbed. Remove from heat and blend in yolks. Pour in bourbon gradually, stirring constantly. Sauce will thicken as it cools.
