Southern Bread Pudding with Whiskey Sauce

Southern Bread Pudding with Whiskey Sauce
Recipe type: Bread
Bread Pudding is one of my favorite desserts although it can be served with the main course. Stolen from the French, made better in the South. Yum!!
  • ½ (1-pound) loaf day-old French or Italian bread
  • ⅔ cup granulated sugar
  • ⅓ cup packed brown sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 6 eggs
  • 3 cups milk
  • 1 tablespoon vanilla
  • ¾ cup raisins (optional)
  • Southern Whiskey Sauce
  1. Preheat oven to 350°F. Butter 12X8-inch baking dish. Cut bread into ½-inch slices; cut slices into ½-inch cubes to measure 8 cups. Place cubes into prepared baking dish.
  2. Combine sugars, cinnamon and nutmeg in large bowl. Beat eggs in medium bowl until frothy; stir in milk and vanilla until blended. Add egg mixture to sugar mixture; stir until well blended. Sprinkle raisins over bread cubes. Pour egg mixture over bread cubes. Push bread into liquid to moisten each piece. Let stand 5 minutes.
  3. Bake 45 to 50 minutes or until set and knife inserted in center comes out clean.
  4. Prepare Southern Whiskey Sauce. Serve warm sauce over warm bread pudding.

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