Pioneer Bread Pudding with Warm Whiskey Sauce
Ingredients
- 1 loaf French bread cut into 1 inch cubes (day old bread is ok)
- 2 cups milk
- 2 cups heavy cream
- 3 tbsp butter
- 3 eggs slightly beaten
- 2 cups brown sugar
- 2 tbsp vanilla extract
- 1½ tsp ground cinnamon
- 1 cup raisins or dates or dried figs
Ingredients for Whiskey Sauce:
- ¼ cup butter
- 1 cup brown sugar
- 2 tbsp vanilla
- ¼ cup corn syrup
- ⅓ cup Kentucky Bourbon Whiskey
- 1 tbsp lemon juice
- pinch of salt
Instructions
Directions for Bread Pudding
- Slice bread cubes and place in a 9 x 13 inch greased pan. Add the dried fruit and mix into the bread cubes
- Mix together the milk, cream, butter, eggs, sugar, vanilla, and cinnamon. Pour liquid mixture over the bread cubes. Be sure to cover all the bread
- Bake at 375 degrees until the pudding is set. Approximately one hour
- Serve warm with the whiskey sauce.
Whiskey Sauce directions
- Place all ingredients into large medium saucepan. Bring to a boil and reduce heat.
- Continue cooking on low heat for approximately 10-15 minutes or until syrup begins to thicken slightly.
Notes
A favorite Gemperle Dessert Recipe!
Tried this recipe?Let us know how it was!