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Bread Pudding with Whisky Sauce

Source of Recipe

From "Screen Doors and Sweet Tea" by Martha Foose


Recipe Introduction

"Having worked in bakeries for years, I have encountered hundreds of things to do with leftover bread. By far, bread pudding is the best thing to do with it. And as ashamed as I am to say this, my favorite bread to use for bread pudding at home is the big, fat Texas Toast from the grocery store. It swells with the custard as it sits soaking, puffs up so nicely when baked, and has a tender texture very different from the one achieved with a crisp-crust bread. Don't get me wrong; this recipe is great with leftover baguettes or biscuits, or croissants even, if you must, but the Texas Toast is the secret."

List of Ingredients

â—¦ 4 large eggs
â—¦ 1 large egg yolk
â—¦ 2 ½ cups whole milk
â—¦ 2 ½ cups heavy cream
â—¦ ¾ cup plus 2 tablespoons sugar
â—¦ ¾ teaspoon freshly grated nutmeg
â—¦ 3 tablespoons whisky
â—¦ 1 tablespoon vanilla extract
â—¦ ¼ teaspoon salt
â—¦ 8 cups cubed bread, in ½-inch pieces
â—¦ 2 tablespoons unsalted butter, melted
â—¦ Whisky Sauce (recipe follows)


Recipe

In a large bowl, beat the eggs and egg yolk. Whisk in the milk, cream, ¾ cup sugar, the nutmeg, whisky, vanilla and salt. Add the bread cubes; press them into the custard and allow to soak for at least 20 minutes.

Preheat the oven to 350° F. Butter a 13 x 9-inch baking dish.
Pour the bread mixture into the prepared dish. Drizzle the butter over the top, and sprinkle with the remaining 2 tablespoons sugar.

Bake until the top is light golden brown and the pudding begins to rise around edges of the baking dish, 45 to 50 minutes. The center will still be quite soft. Set aside on a wire rack and let cool for at least 45 minutes before serving. Serve warm, at room temperature, or even chilled, topped with Whisky sauce.

Serves 8



Whisky Sauce:

â—¦ 1 cup evaporated milk
â—¦ 1 cup whole milk
â—¦ 1 cup packed light brown sugar
â—¦ 3 tablespoons unsalted butter
â—¦ 1 ½ tablespoons cornstarch
â—¦ 2 tablespoons good whisky

In a large saucepan, combine the milks, brown sugar, and butter. Cook and stir over medium heat until the sugar is dissolved and the sauce is warm.

In a small dish, combine the cornstarch and whisky. Stir to remove any lumps, and then put the mixture into the saucepan. Cook and stir the sauce until it boils. Boil for 1 minute, stirring constantly, then remove from the heat. Serve hot.

Makes 2 cups