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Pioneer Bread Pudding with Warm Whiskey Sauce
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Servings
0
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!
Keyword
bread pudding, whiskey dessert
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