Bread Pudding and Whiskey Sauce

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Title: Bread Pudding and Whiskey Sauce
Categories: Desserts
Yield: 1 servings


1 1/3 c Raisins
2/3 c Bourbon (approx.)
11 oz French bread loaf
6 c Milk
5 Eggs
2 c Sugar
6 tb Unsalted butter
2 ts Vanilla
Sauce:
1/2 c Unsalted butter
1 c Sugar
2 Eggs
1/3 c Bourbon


Recipe by: BENJAMIN STRONG (WWGQ25B)
This is a classic New Orleans dessert and a favorite of
many. There are numerous versions - almost every good
Creole cook has her own. My wife developed this one after
many years of experimenting. I do NOT think that you will
be disappointed! This recipe will serve ten to twelve
people - with seconds.


Cover the raisins with the bourbon and let them soak
overnight. Cube the bread in about 5/8 inch cubes. You will
need 8 to 9 cups. In a large bowl combine bread and milk
and let stand at room temperature until bread is very soft.
In another bowl beat 5 eggs and 2 cups sugar and 3 Tbsp.
melted butter. Stir this into the bread mixture. Drain
raisins, reserving bourbon for sauce. Add raisins and
vanilla to the bread mixture and stir well until mixed.
Melt remaining 3 Tbsp. butter in a 9" x13" pan. Pour the
pudding into the pan. Bake in a 350 degree oven until
puffed and golden brown. This should take about 1 1/2 hours.


For the sauce, cream 1/2 cup butter and 1 cup sugar. Beat
in 2 eggs, one at a time. Transfer to the top of a double
boiler set over simmering water. Stir in about 1/3 cup
bourbon whiskey and additional if required. You might want
to experiment with the amount. Cook the sauce, stirring,
until it is thickened slightly. Serve warm sauce over warm
bread pudding.
Note - we have found both pudding and sauce can be frozen.


Adjust bourbon, which should be a very good straight
bourbon, to your taste. We use LOTS! Jack Daniels is NOT a
bourbon and, IMHO, is not a good choice. We use
Fitzgerald.JM.


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