Bread Pudding with Whiskey Sauce

Bread Pudding with Whiskey Sauce

Serve whiskey Sauce over bread pudding – a flavorful dessert made with eggs, vanilla and whipped cream.

Prep Time

25

Minutes

Total Time

2:20

Hrs:Mins

Makes

12

servings

Bread Pudding
4
large whole eggs
1
large egg yolk
3/4
cup sugar
2 1/2
cups milk
2 1/2
cups whipping (heavy) cream
1
tablespoon vanilla
1
teaspoon ground cinnamon
12
oz French or other firm bread, cut into 1/2-inch slices, then cut into 1 1/2-inch pieces (10 cups)
1/2
cup raisins, if desired
2
tablespoons sugar
1/2
teaspoon ground cinnamon
2
tablespoons butter or margarine, melted
Whiskey Sauce
1/2
cup butter or margarine
2
tablespoons water
1
large egg
1
cup sugar
2
tablespoons whiskey or bourbon or 1 teaspoon brandy extract
  1. Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.
  2. In large bowl, beat 4 whole eggs, 1 egg yolk and 3/4 cup sugar with wire whisk until well blended. Beat in milk, whipping cream, vanilla and 1 teaspoon cinnamon until well blended. Stir in 7 cups of the bread pieces and the raisins. Let stand 20 minutes. Pour into baking dish. Lightly press remaining 3 cups bread pieces on top of mixture in baking dish.
  3. In small bowl, stir 2 tablespoons sugar and 1/2 teaspoon cinnamon until well blended. Brush top of bread mixture with melted 2 tablespoons butter; sprinkle with cinnamon-sugar. Bake uncovered 55 to 65 minutes or until top is puffed and light golden brown (center will jiggle slightly). Cool 30 minutes.
  4. Meanwhile, in 1-quart saucepan, melt 1/2 cup butter over low heat; do not allow to simmer. Remove from heat; cool 10 minutes. Mix water and 1 egg in small bowl; stir into butter until blended. Stir in 1 cup sugar. Cook over medium-low heat, stirring constantly, until sugar is dissolved and mixture begins to boil; remove from heat. Stir in whiskey. Cool at least 10 minutes before serving.
  5. Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Firm breads make the best bread pudding because the cut pieces hold up to all of the liquid ingredients without becoming mushy. Although firm bread is best, avoid artisan or rustic breads with a very crisp or hard crust.
Lighter Bread Pudding with Whiskey Sauce:
For 7 grams of fat and 300 calories per serving, substitute 4 cups fat-free (skim) milk and 1 cup half-and-half for the milk and whipping cream. Substitute 2 eggs and 1/2 cup fat-free cholesterol-free egg product for the 4 eggs and 1 egg yolk. Instead of Whiskey Sauce, stir 1 tablespoon bourbon into 1 cup fat-free caramel topping; heat if desired.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 16g,
    • Trans Fat 1 1/2g),
  • Cholesterol 190mg;
  • Sodium 300mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 0g,
    • Sugars 36g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.