Friday, January 12, 2018

COMFORT FOOD Bread Pudding & Whiskey Sauce

    Mmmm... Warm Bread Pudding with cool cream and a dab of Warm Vanilla Whiskey Sauce!

    Warm Bread Pudding
    with Vanilla Whiskey Sauce


    2 3/4 c. sugar |•| 1 c.light brown sugar |•| 1 Tbsp. cinnamon |•| 2 Tbsp. vanilla extract |•| 3 Tbsp. bourbon  |•| pinch of salt |•| 1 qt. milk |•| 1 qt. half & half |•| 12 eggs, beaten |•| 1 c. unsalted butte |•| 1 c. raisins |•| 1 apple, peeled, cored and cut into 1/2 inch dice |•| 8 c. French Bread (baguettes)  torn into 1/2 to 1 inch pieces.


    Preheat the oven to 350 degrees F. |•| In a large bowl, combine half the sugar with the eggs, cinnamon, nutmeg vanilla, bourbon and salt. |•| In a large saucepan over medium heat combine the other half of sugar with the milk, half and half, butter, raisins and apple. Bring to a boil, then remove from heat |•| Combine while whisking, the milk mixture into the spice,.egg, salt & bourbon. |•| Tear the bread slices into large, bite-sized pieces and place in a lightly buttered 9 x 13 pan. |•| Pour the custard mixture over the bread and allow to soak until soft, about 1 hour. |•| Scoop a few raisins from the bottom and sprinkle on top. |•| Bake uncovered 1 1/2 hours at 350ยบ |•| Prepare the whiskey sauce and keep warm until needed.

    To Serve, scoop the bread pudding into individual bowls over a few tablespoons of half and half or heavy cream, then top with whiskey sauce.


    Heat the cream and sugar in a heavy-bottomed medium saucepan over medium-high heat until mixture begins to boil. |•| Mix the cornstarch and cold water in a small bowl until smooth; slowly whisk into simmering cream. |•| Simmer 2-3 minutes. |•| Put the yolks into a stainless steel bowl; whisk. Temper the yolks by slowly whisking 1 cup hot, thickened cream mixture into yolks. |•| Return the yolk mixture to hot cream mixture, whisking in slowly. |•| After the mixture is whisked together, cook over medium-low heat until mixture reaches 140 degrees F. |•| Remove from heat and pour through a fine mesh strainer. |•| Add the whiskey, adjusting to taste. |•| Keep warm until ready to use. 

    Sauce may be stored in a covered container in the refrigerator up to 3 days.

    (Source: From Atkinson Family Cook Book / Bread Pudding Dessert. Photo from Wikipedia)

    Until later, 

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