When my mother in law told us about a whiskey bread pudding she made, I knew I had to try it. She warned the recipe was pretty unhealthy. I found a somewhat similar Weight Watchers recipe and combined the two together. The result was delicious, and probably even lower calorie than the Weight Watchers! Recipes can be found here and here. 1. First preheat the oven to 325F. Grease a 9×13 pan. Combine 2 1/2c. skim milk, 1 egg, 2c. sugar, 1 1/2t. cinnamon, 1/2t. nutmeg, and 2 T. melted butter. Whisk together. 2. Cube 5c. of bread. I used about a half a loaf of french bread leftover from when we made paninis. You could probably use any kind you want. I also didn’t really measure. I just cubed the bread and eyeballed it. If you like a thicker bread pudding, add more. Place all the cubed bread into the bowl with milk mixture. Stir so all bread absorbs the liquid. Let sit for a few minutes. 3. Put bread and liquid mixture into 9×13 pan. Press bread down a little. Sprinkle raisins over top. Bake for 55-70 minutes until top is golden brown. |
4. To make the whiskey sauce, put 1/2c. sugar, 1/2c. butter, 1/4c. whiskey, and 1/2c/ heavy cream in a small saucepan. Heat over low-med heat stirring constantly until a low boil is reached.
5. You can pour the sauce over each individual serving, or over the entire bread pudding. I poured it over the whole thing so we didn’t have too much or not enough sauce at the end. Another bonus with pouring it over the whole pan is if you have leftovers, the sauce soaks into the pudding and you can taste the whiskey a little more (in a good way though. I don’t care for whiskey by itself, but I really like the flavor in this dish). I highly recommend serving warm (a la mode if desired). linking up with All Things Pretty, Suburbs Mama, Tuesday Talent Show, and Super Saturday Show and Tell Whiskey Bread Pudding Pudding: 1 egg 2 T. melted butter 2 T. vanilla 2 1/2c. skim milk 2c. sugar 1/2t. salt 1 1/2t. cinnamon 1/2t. nutmeg 1/2c. raisins 1/2 loaf french bread, cubed (5c. or more) Sauce: 1/2c. sugar 8T. butter 1/2c. heavy cream 1/4c. whiskey Directions: Preheat oven to 325F. Grease 9x13inch pan. Mix together egg, butter, vanilla, milk, sugar, cinnamon, salt, and nutmeg in a large bowl. Stir until sugar is dissolved. Add cubed bread to bowl. Stir and wait 5 minutes for bread to absorb liquid. Pour into pan. Press bread down. Sprinkle raisins over top. Bake 55-70 minutes or until top is golden brown. Sauce: Combine butter, sugar, cream and whiskey in a small saucepan. Heat over med-low heat until a low boil is reached, stirring constantly. Pour over bread pudding. Serve warm. |