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    JoenDeb Recipes

    Bread Pudding with Whiskey Sauce

    Dessert
    ​

    12 servings

    portions

    2 hours 20 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    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

    2 tablespoons sugar

    1/2 teaspoon ground cinnamon

    2 tablespoons butter, melted

    Whiskey sauce

    1/2 cup butter

    2 tablespoons water

    1 large egg

    1 cup sugar

    2 tablespoons whiskey or bourbon

    Instructions

    Heat oven to 325°F. Grease bottom and sides of 13x9-inch glass baking dish with shortening or spray with cooking spray.

    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.

    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.

    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.

    Serve sauce over warm bread pudding. Store remaining dessert and sauce covered in refrigerator.

    Nutrition

    Taille de Portion

    -

    Calories

    500

    Lipides Totaux

    5 1/2

    Lipides Saturés

    16 g

    Lipides Insaturés

    -

    Acides Gras Trans

    1 1/2 g

    Cholestérol

    190 mg

    Sodium

    300 mg

    Glucides Totaux

    50 g

    Fibres Diététiques

    0 g

    Sucres Totaux

    36 g

    Protéines

    8 g

    12 servings

    portions

    2 hours 20 minutes

    temps total
    Commencer à Cuisiner

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    Ingrédients

    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

    2 tablespoons sugar

    1/2 teaspoon ground cinnamon

    2 tablespoons butter, melted

    Whiskey sauce

    1/2 cup butter

    2 tablespoons water

    1 large egg

    1 cup sugar

    2 tablespoons whiskey or bourbon

    Instructions

    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.