Bread Pudding with Whiskey Sauce

posted by Patti 01-23-99 10:30 AM

Bread Pudding with Whiskey Sauce

1 (16 oz.) loaf French Bread
3 c. milk
1 c. cream sherry
3 large eggs, beaten
2 c. sugar
2 Tbsp. Butter, melted
2 Tbsp. vanilla
1 c. raisins
2 Tbsp. butter, melted (again)
1/2 c. honey

Break bread into small chunks and place in a large bowl. Add milk and sherry; soak 20 minutes. Stir until mixed well.

Combine eggs, sugar, 2 Tbsp. butter and vanilla; add to bread mixture, stirring well. Add raisins. Spoon mixture into lightly greased 12x8x2" pan. Combine remaining 2 Tbsp. melted butter and honey; pour over pudding.

Bake at 350 degrees for 45 minutes or until set. Yield: 10-12 servings

1/2 c. butter
1 c. milk
1 c. sugar
2 Tbsp. cornstarch
1/4 c. cold water
3/4 c. bourbon or whiskey

Combine butter, milk and sugar in a heavy saucepan and cook over low heat until butter melts and sugar dissolves. Combine cornstarch and water, stirring well. Add to butter mixture. Add bourbon and bring mixture to a boil over medium heat; cook 2 minute. Yield: 2-3/4 cups.

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