Bread Pudding


Most of my life, I didn’t think I liked the idea of bread pudding UNTIL my mom made it and I tasted it. Now it’s one of my favourite desserts and is a perfect comfort dessert during the colder weather. There are many versions of bread pudding, the following is a basic version. There are also many different sauces that can be poured over but I thought the whiskey sauce was fitting for fall.


Bread Pudding
• 1 (1 pound) loaf of French Bread
• 1 quart of milk (4 cups)
• 3 eggs, beaten slightly
• 1 ½ cups sugar
• 1 cup raisins
• 2 tbsps vanilla extract
• 3 tbsps butter melted

Whiskey Sauce
• ½ cup butter
• 1 cup sugar
• ½ cup half and half cream
• 2 tbsps Whiskey

Break bread into small chunks and put in a large bowl. Add milk, and let soak about 10 minutes, crush with hands until blended. Add eggs, sugar, raisins, and vanilla. Pour the melted butter into a 9 x 13 pan. Spoon pudding mixture into pan; bake at 325 degrees for 1 hour to 1 hour and 15 minutes or until pudding is set. Let cool; cut into squares. Place in dessert dishes, and spoon Whiskey sauce over each serving.

Whiskey Sauce: Combine butter, sugar, and half and half cream in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Let cool, then add Whiskey. Stir and serve over bread pudding.

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