Bread Pudding w/ Whiskey Sauce
- FOR BREAD PUDDING:
- 2 cups Milk
- 1/4 cup Stick Butter
- 1/2 cup Sugar
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 2 lg Eggs, Slightly Beaten
- 6 cups Dry Bread, Approximately 1 1/2 inch Cubes
- FOR WHISKEY SAUCE:
- 1/2 cup Packed Brown Sugar
- 1/2 cup Dark Corn Syrup
- 1/2 cup Stick Butter
- 2-3 tbsp Bourbon
TO MAKE BREAD PUDDING:
Preheat oven to 350.
In a saucepan over medium heat, add milk and butter and heat until butter is melted and milk is hot. ***Be careful not to let milk overheat and boil over***
In a large mixing bowl whisk together sugar, cinnamon, salt & eggs.
Add in cubed bread and stir to combine.
Add in heated milk mixture and gently fold together to mix but be careful not to mix so much you turn the bread to mush.
Pour mixture into a glass 8 X 8 baking dish and put that into a 9 X 13 or larger baking dish.
Pour boiling hot water into the 9 X 13 baking dish around the outside of the 8 X 8 glass dish until the water is about 1 inch deep then place the whole thing into the heated oven. *** I find it easier to put the whole thing in the oven first then add the water so it doesn’t splash the hot water ***
Bake for 40-45 minutes or until a knife inserted 1 inch from the edge comes out clean. Then remove everything from the oven and VERY CAREFULLY remove the smaller baking dish from the water bath it cooked in and let sit till it is cool enough to eat. *** I have burned my hands by accidentally letting my oven mitt get in the water so make sure that you are very careful during this part because the hot water will soak through the oven mitts very fast if they get wet ***
TO MAKE THE WHISKEY SAUCE:
Combine all of the sauce ingredients into a saucepan and heat them over medium heat. Whisk constantly until the sugar is completely dissolved and the sauce starts to boil. Then remove from heat and whisk occasionally until you are ready to use.
** Once the sauce comes to a boil and the sugar appears dissolved I will usually pull it off the heat and continue to whisk occasionally. Then after 20-30 minutes I will put it back onto the heat and constantly whisk it until it comes to a boil again then remove it and whisk occasionally until I am ready to use it. This is not a must but I find it helps to insure the sugar is completely dissolved and the sauce is not “grainy” *** Sauce can be served warm or cool whatever your preference is.
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