New Orleans-Style Bread Pudding with Whiskey Sauce

Adapted from One Dish Kitchen 


5 cups cubed challah bread

1 tablespoon butter

2 large eggs

2 cups milk

1/4 cup whiskey

1/2 cup brown sugar

teaspoon vanilla extract

teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/8 teaspoon salt

 

WHISKEY SAUCE

1 cup heavy cream

1/4 cup milk

1/2 cup granulated sugar

1 tablespoon cornstarch

1/2 cup whiskey

½ teaspoon whiskey flavoring

1/8 teaspoon salt

1 tablespoon butter

 

Preheat the oven to 350° F. Grease an 8 x 6 - inch baking dish with the tablespoon of butter; set aside.

 

Place the cubes of bread in a large bowl; set aside.

 

In another bowl, whisk together the eggs, milk, whiskey, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour over the bread and gently stir to combine. Allow the mixture to stand at room temperature for 15 minutes.

 

Transfer the bread mixture to the baking dish and bake until the center of the bread pudding is set, 45 to 50 minutes.

 

While the bread pudding is baking, make the whiskey sauce.

In a medium saucepan over medium heat, combine the cream, milk, and sugar. Place the cornstarch, whiskey, and whiskey flavoring into a small mixing bowl and whisk until smooth.

 

Pour the whiskey mixture into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat to a gentle simmer and cook, stirring occasionally, for 5 minutes.

Remove the sauce from the heat, add the salt, and stir in the butter.

 

After the bread pudding has finished baking, remove from the oven and pour Whiskey Sauce over the top; serve warm.

 

Makes 2 massive appetite servings or 4 regular ones.

Comments