Bread Pudding with Whiskey Sauce
1 stick unsalted butter, softened
1 cup sugar
5 eggs, beaten
1 Pt heavy cream
12 – 1” thick slices stale (day-old) bread
1 Tbsp vanilla extract
A dash of cinnamon
¼ cup raisins
½ tsp cornstarch
1 cup heavy cream
1 cup sugar
Pinch of cinnamon
1 Tbsp unsalted butter
1 Tbsp Bourbon
Preheat oven to 350 degrees.
In a large bowl, beat butter and sugar until creamy. Add eggs, cream, vanilla, and cinnamon; beat until combined. Stir in raisins. Pour mixture into 9” square baking dish.
Place bread in baking dish and let stand for 5 minutes. Turn bread over and let stand 10 minutes longer.
Push bread down so most of it is submerged. Do not break up slices.
Set baking dish into a larger pan and pour water in the larger pan. Fill to within ½ “ of the top of the inner pan. Cover with foil, and bake for 35 minutes. Uncover and bake 10 minutes longer or until top is browned an pudding is soft. Spoon pudding on plates.
In a small bowl, dissolve cornstarch in ¼ cup of water.
In medium saucepan, combine cream, sugar, cinnamon and butter. Bring to a boil over high heat and cook, stirring frequently to dissolve sugar, for 3 minutes.
Stir in cornstarch mixture and cook until sauce thickens slightly about 3 minutes.
Remove from heat and stir in bourbon.
Pairs Well With
One of my staff members shared this recipe, while I was compiling a cookbook fundraiser for the Make-a-Wish Foundation.