Bread Pudding
Classic New Orleans-style bread pudding with whiskey sauce
Ingredients
Ingredients
- 1 loaf stale french bread (doesn’t have to be stale)
- 1 quart (4 cups) milk
- 10 tbsp sweet butter, softened to room temp
- 4 eggs
- 1.5 cups granulated sugar
- 2 tbsp vanilla
- 1 cup raisins
- 1 cup confectioners sugar (this is powdered sugar with starch added, but buy it proper)
- 4 tbsp whiskey or more if you want
Instructions
- Crumble bread into a large bowl and pour milk over it. Let stand for 1 hour
- Preheat oven to 325°F and grease 9x12x2 in. baking pan with 1-2 tbsp butter (use this much not less)
- In another bowl, beat together 3 eggs, all granulated sugar and vanilla extract. Stir this into the bread mixture and add raisins
- Pour into prepared baking pan, place on center rack and bake until browned (approx 70 minutes). Remove and cool to room temp
- Sauce: stir 8 tbsp butter and confectioners sugar together in a double broiler over simmering water until sugar is dissolved and mixture is very hot. Remove from heat. Beat the remaining egg well and whisk into the sugar mixture. Remove pan from base and continue beating sauce until it is at room temp. Add whiskey to taste (doubling is fine)
- Cut into squares and spoon a little sauce over each. Heat in the microwave to serve until sauce is bubbling