Bread Pudding with Whiskey Sauce


For Pudding:
2 cups stale bread cubes (French bread is best)
4 cups milk, scalded
3/4 cup sugar
1 tablespoon butter
1/4 teaspoon salt
4 eggs, slightly beaten
1 teaspoon vanilla
1/2 to 1 cup coarsely chopped pecans (optional)

For Whiskey Sauce:
1/2 cup sugar
1/4 cup water
2 tablespoons butter
1 or 2 jiggers bourbon whiskey


Soak bread in milk 5 minutes. Add sugar, butter, salt, eggs, and vanilla. Mix well. Stir in pecans. Pour into 1-1/2 quart baking dish. Bake in pan of hot water for 1 hour at 350 degrees. To make whiskey sauce, cook first three ingredients until dissolved. Remove from heat and add whiskey. Serve over bread pudding. Best served warm.

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