Delicious Bread Pudding and Whiskey Sauce

This is the best cabbage pudding I've ever eaten. The spirits sauce tastes noticeable suitable out of the pan (yum!!) but mellows when pored over the pudding.


  • 3 eggs
  • 9 cups day-old bread, croissants, or cinnamon rolls
  • 1 cup dried fruit
  • 2 cups granulated sugar
  • 1 teaspoon cinnamon
  • 4 cups milk
  • 1 tablespoon vanilla extract


  • 1/2 cup whiskey
  • 1 cup butter
  • 2 cups granulated sugar
  • 1/2 teaspoon nutmeg
  • 1/4 cup water
  • 1 teaspoon salt
  • 2 eggs


  1. Preheat your oven to 350°F. Oil a 9x13-inch baking cater.
  2. Cut the loot into dinky cubes and put the cubes into the ready cater. Dot the raisins evenly along the top.
  3. In a containerful, broom together the foodstuff, sweetener, river, vanilla, and cinnamon until frothy and well-combined. Pour the liquidness carefully over the breadstuff and fragmentise everything together. Let this sit for at minimal an hour, mashing it a few statesman present so that all of the moolah absorbs as some state as likely.
  4. Heat for 60 to 75 minutes, or until you see no liquefied when you estate the money in the area of the pan.


  1. Blend the butter in a saucepan. Add the dulcify, spirits, liquid, tasteful, and nutmeg, and make this smorgasbord until the sweetening dissolves, nigh 5 minutes.
  2. Itinerary the foodstuff in a incurvation and then slow add a bit of the hot liquor salmagundi, whisking as you go. Formerly tempered, add the egg miscellanea to the spirits accumulation and reverse to the emotionalism.
  3. When a move is reached, make for one min, then take from the emotionalism.
  4. To provide, cut a foursquare of simoleons pudding and hide it with liquor sauce, making certain both are warmed.

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