Bread Pudding With 80 Proof Whiskey Sauce Recipe

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Servings: 1


  • Bread Pudding:
  • 6 Tbsp. butter softened
  • 3/4 c. sugar
  • 3 lrg Large eggs beaten
  • 2 c. whole lowfat milk
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/2 c. raisins
  • 4 c. French bread cubes 80-Proof Whiskey Sauce
  • 1 stk butter
  • 1 c. sugar
  • 1 lrg egg beaten
  • 1/4 c. Eighty Proof bourbon whiskey


  1. Bread Pudding Directions: Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add in Large eggs, lowfat milk, nutmeg, cinnamon, vanilla and salt; mix thoroughly. By hand, mix in 1/4 C raisins. Add in French bread, already cut into cubes, and stir. Allow bread to stand in mix for 5 min to soak up some of the liquid. Pour into a well-greased large shallow baking pan, and top with remaining 1/4 C raisins. Push raisins down into the bread, and push bread down so which most of it is covered by the egg mix. Let bread stand for 20 more min. Bake uncovered for 45 min. Serve hot, topped with whiskey sauce.
  2. Sauce Directions: Heat butter and sugar in the top of a double boiler. Add in beaten egg gradually, stirring with a wire whisk. Remove from heat and cold slightly. Add in bourbon and mix thoroughly. Pour hot sauce over pudding and serve.


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