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Whiskey Bread Pudding

Source of Recipe


Handlebars Food & Saloon (Silverton, Colorado)



List of Ingredients



• -- Whiskey Sauce --
  
• ½ cup sugar
  
• ¼ pound (1 stick) butter, softened
  
• 1 egg, beaten
  
• 2 Tbsp bourbon whiskey
  
• .
  
• -- Bread Pudding --
  
• 1 Tbsp butter
  
• 2 cups milk
  
• 1 egg
  
• ½ cup plus 2 Tbsp sugar, extra for spooning in the base of the ramekins
  
• 1/8 tsp vanilla extract
  
• 2 Tbsp raisins
  
• 2 Tbsp slivered almonds
  
• 6 ounces day-old French bread, torn into bite-sized pieces
  
• Warm Whiskey Sauce
  






Instructions



1. For the sauce:
   Over a double boiler, whisk together the sugar and butter until melted. Add the egg and whiskey and continue to whisk until thickened.
   
   
2. For the bread pudding:
   Heat oven to 350° F. Melt the butter; whisk in the milk, egg, sugar, and vanilla. Stir in the raisins, almonds and bread. Set aside until well soaked, 30 to 45 minutes.
   
   
3. Butter four 6-ounce ramekins and sprinkle the base of each with sugar. Fill the ramekins with the pudding. Bake in a hot water bath until set, about 45 minutes.
   Invert and serve with the warm sauce spooned over.
   
   Makes 4 servings,
   about 1 cup sauce.