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Bread Pudding with Whiskey Sauce

Source of Recipe

bettycrocker.com


List of Ingredients

2 cups milk
1/4 cup butter or margarine
1/2 cup sugar
1 teaspoon ground cinnamon or ground nutmeg
1/4 teaspoon salt
2 eggs, slightly beaten
6 cups dry bread cubes (8 slices)
1/2 cup raisins, if desired
Whiskey Sauce (below


Whiskey Sauce


1 cup packed brown sugar
1/2 cup butter or margarine
2 tablespoons whipping (heavy) cream
3 to 4 tablespoons bourbon or 2 teaspoons brandy extract




Recipe

1. Heat oven to 350ºF.
2. Heat milk and butter in 2-quart saucepan over medium heat until butter is melted and milk is hot.
3. Mix sugar, cinnamon, salt and eggs in large bowl with wire whisk until well blended. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased 1 1/2-quart casserole or square baking dish, 8x8x2 inches. Place casserole in rectangular pan, 13x9x2 inches; pour boiling water into rectangular pan until 1 inch deep.
4. Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge of casserole comes out clean.
5. Make Whiskey Sauce. Serve sauce over warm bread pudding. Refrigerate any remaining dessert.


Whiskey Sauce:
Heat all ingredients to boiling in heavy 1-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Serve warm or cool.